Recipe of the Week: Baked French Onion Soup

This recipe is the perfect accompaniment to a nice steak dinner or great just served alone for lunch. Most French onion soup recipes will call only for beef broth, but I think balancing it with chicken broth yields a much smoother and richer flavor. But feel free to experiment with all sorts of variations. I have, and this is merely the one I've settled on as the best.

FRENCH ONION SOUP

6 large sweet onions, thin julienne
8 cloves fresh garlic (4 chopped for soup, 4 whole for croutons)
2 quarts beef broth (8 cups water/8 beef bouillon cubes)
2 quarts chicken broth (8 cups water/8 chicken bouillon cubes)
2 cups dry white wine
2 tsp. Worcestershire sauce
1 tsp. dried oregano
2 tsp. garlic powder
Kosher salt and cracked black pepper, to taste
Bouquet garni (2 bay leaves, 4 sprigs each thyme and parsley)
4 tbsp. extra virgin olive oil
2 tbsp. unsalted butter
24 half-inch-thick slices French baguette (about 2 loaves)
6 cups gruyère cheese, grated or shaved
4 cups parmigiano-reggiano cheese, finely grated

1. Bring large stock pot to medium low heat and add olive oil. Add onions, season with salt and pepper, and sweat until caramelized, stirring occasionally. Once onions have caramelized (about 1 hour), add butter, garlic powder, oregano, and Worcestershire sauce. Add beef and chicken broth, wine, and bouquet garni to pot. Bring soup to boil and immediately reduce heat and let simmer for at least 30 minutes, but an hour or two if possible.

2. While soup cooks, prepare croutons by placing bread slices on ungreased cookie sheet and baking in 400˚F oven for 10 minutes (no need to turn them). Shred cheese and set aside. When croutons are done, remove and let cool. Brush with whole garlic cloves on one side.

3. Preheat broiler with rack 6-8" from heat source. Place oven-safe soup bowls on cookie sheet and ladle in onion soup. Place two baguette croutons garlic side up in each bowl and top with about 1/2 cup gruyère and 1/3 cup parmigiano-reggiano. Broil until cheeses are brown and bubbling.

Serves 12 easily, but it can serve up to 16 -- just prepare extra croutons.