A Texas Onion Soup

• medium onion, sliced 1/2-inch thick (Texas 1015)↗1
• medium red onion, sliced 1/2-inch thick↗1
• roasted garlic, finely minced1 1⁄2 tablespoons
• peanut oil3 tablespoons
• mushroom stock↗32 ounces
• Chardonnay wine↗1⁄3 cup
• Worcestershire sauce↗1 teaspoon
• Kitchen Bouquet↗1 1⁄2 tablespoons
• white pepper, finely ground1⁄2 teaspoon
• black pepper, coursely ground↗1⁄2 teaspoon
• chipotle pepper, finely ground↗1⁄4 teaspoon
• balsamic vinegar↗2 tablespoons
• slices garlic toast, crispy8 slices
• parmesan cheese, grated↗8 tablespoons
• slices swiss cheese↗4 slices

Step-by-step instructions

1. 1

   Heat oven to 375.

2. 2

   Heat oil over medium heat, add onions, garlic and saute until soft. Adding peppers along the way. About 10 minutes.

3. 3

   Stir in worcestershire, balsamic vinegar and Kitchen Bouquet, mix well.

4. 4

   Heat to medium high and deglaze with chardonnay. Saute about 10-15 minutes and reduce by one third.

5. 5

   Add broth. Saute about 10-15 minutes and reduce by one third.

6. 6

   While reducing, place one piece of toast in the bottom of a cup and 1 teaspoon parmesan cheese.

7. 7

   Next, ladel in onion soup (holding about 4 tablespoons back) and place one slice of toast on top of each cup, top with 1 teaspoon of parmesan cheese and top with swiss cheese.

8. 8

   Place in oven and bake for 3-5 minutes, or set to broil and finish.

9. 9

   Remove and spoon in a small amount of soup on top and serve.