adelaide's Notes:
Expand2 tablespoons butter Ask a question about this ingredient
1 tablespoon vegetable oil Ask a question about this ingredient
1 onion, thinly sliced Ask a question about this ingredient
2 cloves of garlic, reserved Ask a question about this ingredient
1/2 teaspoon fresh thyme, chopped Ask a question about this ingredient
1/2 teaspoon fresh rosemary, chopped Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/4 teaspoon cracked pepper Ask a question about this ingredient
1 pinch sugar Ask a question about this ingredient
1/4 cup Marsala wine Ask a question about this ingredient
1 tablespoon all purpose flour Ask a question about this ingredient
2 cups beef stock Ask a question about this ingredient
1/4 French baguette, cut into rounds Ask a question about this ingredient
6 ounces Gruyere cheese, shredded Ask a question about this ingredient
Preheat the oven to 400 degrees.
Ask a question about this stepHeat the butter and oil over medium heat in a sturdy soup pot. Once the butter and oil are sizzling, add the onions and 1 clove of chopped garlic. Saute the onions and garlic for about 5 - 7 minutes, until translucent and tender.
Ask a question about this stepAdd the thyme, rosemary, salt, pepper and sugar. Saute the mixture for 5 more minutes.
Ask a question about this stepAs the mixture is sauting, cut the baguette into rounds, discarding the end. Toast in the oven on a sheet tray for about 7 minutes until golden brown and crunchy. When the rounds are removed from the oven, rub each round with the raw clove of garlic. Turn the oven temperature to the broil setting.
Ask a question about this stepDeglaze the pot with the Marsala, using a wooden spoon to lift up all of the caramelized bits. Add the flour to the onions and stir until combined (about 2 minutes). Pour in the beef broth and bring the heat to high. Allow the soup to boil and then simmer for 10 minutes.
Ask a question about this stepLadle the soup into 2 oven-safe bowls. Top with as many baguette rounds that you can fit in one layer. Top each bowl with 3 ounces of shredded Gruyere. Make sure to reach the ends of the bowls with the cheese.
Ask a question about this stepBroil for about 4 - 5 minutes, until the cheese has melted and is golden brown and bubbling. Let the soup cool for 10 minutes until eating.
Ask a question about this step
Really like the addition of the two herbs. Bet this is dee-lish! I've saved it to my recipes. ;o)