French Onion Soup
2 Tbsp butter
5 medium red onions, sliced thin
6 cups chicken broth
2 cups beef broth
¼ cup dry red wine
2 sprigs fresh parsley
1 sprig thyme
1 bay leaf
1 Tbsp balsamic vinegar
Salt and pepper
12 (¾-inch) slices baguette
6 slices Swiss cheese
3 ounces grated Asiago cheese
Soup: Melt butter in large soup pot over medium-high heat. Add sliced onions and ½ tsp each salt and pepper. Cook, stirring frequently until onions are brown, aprox 30 minutes. Add chicken and beef broth, wine and herbs. Simmer to blend flavors, about 20 minutes, discard herbs. Stir in balsamic vinegar, add salt and pepper to taste.
Topping: Set oven proof serving bowls on baking sheet. Fill each to within an inch of the rim. Top each bowl with 2 baguette slices and Swiss cheese slice. Sprinkle with 2 Tbl grated Asiago cheese and broil until browned and bubbly, about 10 minutes. Cool 5 minutes and serve.
3 cups 1/2-inch cubes of fresh French or Italian bread
2 tablespoons olive oil
2 large garlic cloves, chopped
6 flat anchovies, rinsed, patted dry, and chopped
2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
1/4 teaspoon salt
1/3 cup olive oil (preferably extra-virgin)
2 tablespoons water
1 head romaine lettuce, trimmed and torn into bite-size pieces
1/3 cup freshly grated Parmesan cheese.
Preheat oven to 350°F. In a bowl toss bread cubes with oil and salt to taste and spread in a jelly-roll pan. Bake croutons in middle of oven until golden, 10 to 15 minutes.
In a blender blend together at high speed garlic, anchovies, lemon juice, mayonnaise, and salt until smooth. With motor running add oil in a slow stream and blend until emulsified. Add water and blend dressing well.
In a large bowl toss romaine with dressing, Parmesan, croutons, and pepper to taste.