Recipe for cooking atlantis red onion soup

Soups for Salads :: Copy-Cat Soups

Atlantis Red Onion Soup

Source: Executive Chef Michael Cloutier of Atlantis, Paradise Island, Bahamas

3 Tbsp. canola oil
2 Tbsp. unsalted butter
3 cloves garlic, thinly sliced
2 lb. red onions, thinly sliced
1/4 C. dry white wine
1/4 C. balsamic vinegar
1/4 C. flour
4 C. beef broth
4 C. chicken broth
1/2 tsp. dried thyme
1 bay leaf
Long French baguette bread
2 lrg. cloves peeled garlic
Salt and ground black pepper
1/4 C. cream, optional
2 C. grated French Gruyere or Italian Parmesan cheese

In a 12-in. casserole or saucepan, heat the oil and butter. When the oil and butter are hot, add the garlic and onions, and stir fry for a min. Cover and simmer over low heat for 15 min., stirring to make sure the onions dont burn.

Add the wine and vinegar and cook for a min. to evaporate some of the alcohol. Add the flour and stir for a min. Add the beef and chicken broth, thyme and bay leaf, and over med. heat, bring to a boil. Whisk, cover and simmer, over low heat for 30 min.

Preheat the oven to 350 degrees F.

Cut the French bread on the diagonal into 16 (3/4-in.) thick slices. Toast them in the oven for 20 min., turning them once, or until dried out. When dried out, rub each side of the bread slices with garlic.

Discard the bay leaf. Season soup with salt and pepper. Stir in the cream if used and remove the soup from the heat.

Scatter some grated cheese on one side of the toasted bread and broil until cheese is golden. Garnish each portion with two cheese-covered bread rounds.

Makes approximately 8 servings.