4 servings 

 

Ingredients

2 tablespoons olive oil

1 tablespoon butter

3 cups chopped onions

1 tablespoon garlic, minced

4 cups chicken stock

1 (28-ounce) can crushed tomatoes

salt and pepper

1/2 cup heavy cream

 

1 cup of croutons or 4 toasted baguette slices

 

2 ounces mozzarella cheese, shredded

2 ounces Gruyere cheese, shredded

 

Preheat oven to 400 degrees.

Melt butter and oil in a heavy bottomed 4-quart saucepan over medium low heat. 

Add onions, cooking for about 15 minutes until golden brown.

Add garlic and cook 1 minute.

Add chicken stock, tomatoes, a teaspoon of salt and pepper.

Bring to a boil and simmer 15 minutes.

Arrange oven proof soup crocks on a baking sheet.

Ladle soup into each crock.

Divide croutons/toasts among crocks and sprinkle cheese on top to seal soup.

Place in oven for approx. 20 minutes until cheese is melted in a golden brown crust.

Remove carefully and serve.