| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 3 medium yellow onions, thinly sliced
- 4 sprigs fresh thyme
- 1 bay leaf
- 2 cloves garlic, peeled and crushed
- Kosher salt and freshly cracked black pepper
- 1/2 cup sweet Marsala wine
- 6 cups beef stock
- 1 loaf Italian bread, cut into thick slices
- 1 cup sliced whole milk mozzarella cheese
- 1 cup shredded Gruyere
Instructions
- Place a large, heavy bottomed pot over medium heat. Add the olive oil and butter to the pot and heat until the butter melts. Add the onions, thyme sprigs, bay leaf and garlic. Sprinkle the onion mixture with 1 teaspoon salt and 1/2 teaspoon pepper. Cook over medium heat, stirring frequently, until the onions are soft and golden brown, 45 minutes.
- Pour in the Marsala to deglaze the pot, stirring to scrape up any bits at the bottom. Add the beef stock and simmer until the onions are very soft and the soup has reduced slightly, about 35 minutes. Use tongs to remove and discard the thyme stems, bay leaf, and garlic cloves.
- Preheat the broiler to high. Put 4 oven-safe serving bowls on a baking sheet.
- Put 4 slices of bread on a baking sheet. Toast the bread under the broiler until crispy and slightly golden brown, 1 to 2 minutes.
- Ladle the soup into the oven-safe bowls (about 1 1/2 cups per bowl). Top each bowl with a toasted slice of bread. Top with a slice or two of mozzarella. Mound 1/2 cup of Gruyere on top of each bowl. Place the baking sheet of bowls under the broiler until the cheese is melted and slightly browned, 1 to 2 minutes. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 751 |
| Total Fat | 40 g |
| Saturated Fat | 20 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 38 g |
| Cholesterol | 103 mg |
| Sodium | 1868 mg |
Reviews
Made the recipe as is. Has been a huge hit and request for future dinners
Cannot STAND it when people just leave X number of stars and no comments whatsoever. You already watched it, made it, are it. Would it KILL you to SAY SOMETHING?????
Where can I find the bowls?
What is the recipe for sandwich next to the soup?
Delish! I added Worcestershire sauce, a little red wine that had become vinegar (1TBSP), and twice the Marsala. I used my own beef stock from left over Christmas prime rib bones and scraps.
Great recipe . Followed it to a tee and came out perfect. Wouldn’t change a thing
Amazing!! Simple and easy. The flavors were robust! A definitely a go to on a cold day!!
Excellent!!! Will definitely make it again. I read the reviews about the sliced mozzarella and opted for shredded, melted perfectly! So good!
Made this recipe followed
with previous suggestions to omit the mozz and I made croutons instead of just toasted bread. I love the Marasla so I added more. I’ll tell you what it was the best soup ever!!! It was sooo good the next day I didn’t have anymore cheese or croutons didn’t care it was just as good even better, because it was just the soup. I think next time I might just skip the cheese and croutons.
with previous suggestions to omit the mozz and I made croutons instead of just toasted bread. I love the Marasla so I added more. I’ll tell you what it was the best soup ever!!! It was sooo good the next day I didn’t have anymore cheese or croutons didn’t care it was just as good even better, because it was just the soup. I think next time I might just skip the cheese and croutons.
Flavor profile is good. However, I thought it was odd when it called for mozzarella in addition to the typical cheese used. Well, it WAS NOT a good addition. Mozzarella does not melt well silky. It gummed up and stuck together making it hard to eat. I would not use it again and also would use croutons vs bread as the bread soaked up too much soup making it soggy fast. All that said, with a few tweaks I’ll make it again!