Cooking Time: Seven Hours
- 4 Tablespoon Butter
- 2 Tablespoon Georgia Gold Virgin Olive Oil
- 2 Pounds of Vadilia Onions (about 7 cups) quartered and separated
- 1 Teaspoon Salt
- 4 Garlic cloves minced
- ½ Teaspoon Crush Roasted Cumin Seeds
- 3 Tablespoon Flour
- 1 Tablespoon Fresh Thyme
- 2 Quart Beef stock, fresh or canned
- CROUTES 12 1″ thick French bread
- 2 Teaspoon Olive oil
- 1 Cup Imported Swiss Gruyere Cheese
- 1/4 cup freshly grated Reggiano Parmesan
In a crockpot place the butter,the Georgia Gold Virgin Olive Oil, onions, salt, garlic cloves and roasted cumin seeds. Set crockpot on low and cook for six hours or until the onions are a rich golden brown. Sprinkle flour over onions and cook, stirring, for 5 minutes. In a separate saucepan, bring the stock to a simmer, then stir the hot stock into the onions. Return the soup to low heat and simmer, covered, for another hour. Taste for seasoning and add salt and pepper as needed.
CROUTES: While the soup simmers, make the croutes. Preheat the oven to 325. Spread the slices of bread in one layer on a baking sheet and bake for 15 minutes. With a pastry brush, lightly coat both sides of each slice with olive oil. Then turn the slices. To make onion soup, preheat the oven to 375F. Ladle the soup into an ovenproof tureen or individual soup bowls, top with croutes, sliced Swiss Gruyere, and spread the grated Parmesan cheese on top. Sprinkle the cheese with a little Georgia Gold olive oil. Bake until the cheese is melted on top.