6. All the onions in a soup

So, Julia decided to go to culinary school, the first order of business, chop the onions. We are giving this classic recipe some volume, a healthy one too.

Cook time 75 minutes

Serves 2

Ingredients

• ¼ cup butter
• 15ml olive oil extra virgin
• 200g chopped onions
• 300g homemade beef broth
• 1 tbsp red wine
• 1 cup flageolet bean, cooked
• 1 tbsp fresh chopped thyme
• 2 slices baguette
• 2 slices provolone cheese
• 2 tbsp parmesan
• ¼ cup grated Swiss cheese
• Salt and pepper

Method

Sauté the onion in butter and oil until soft, translucent and delicious, do not brown or burn

Add the broth, wine, thyme, flageolet and season with salt pepper

Cook down until the mixture is thick and bubbly

Ladle the soup into 2 oven-safe bowls

Place a slice of bread over each, add the provolone on the press, and sprinkle the Swiss and parmesan cheese

Place under a broiler until it melts

Serve