Dave's Eats

• ¹⁄₄ cup ¹⁄₄ cup (56 g) unsalted butter
• 10 10 onions, thinly sliced

• ¹⁄₄ cup ¹⁄₄ cup (56 g) unsalted butter
• 10 10 onions, thinly sliced

In a large pot over medium-high heat, melt the butter. Add in the onions and sauté, stirring often, until softened, about 10 minutes.

• 1 tsp 1 tsp (6 g) salt
• 1 tsp 1 tsp (4 g) white granulated sugar

• 1 tsp 1 tsp (6 g) salt
• 1 tsp 1 tsp (4 g) white granulated sugar

Reduce heat to medium, stir in the salt and sugar; cook for another 35 minutes, stirring occasionally (every 5 minutes or so), until onions are caramelized and almost syrupy.

• 2 cloves 2 cloves garlic, minced

• 2 cloves 2 cloves garlic, minced

Add in the garlic and cook until fragrant, about 20 seconds.

• ¹⁄₂ cup ¹⁄₂ cup (120 g) dry red wine

• ¹⁄₂ cup ¹⁄₂ cup (120 g) dry red wine

Pour in the red wine to deglaze the pot, scraping up any brown bits on the bottom and sides.

• 2 lbs 2 lbs (910 g) low-sodium beef broth
• 1.5 lbs 1.5 lbs (680 g) low-sodium chicken broth
• 1 Tbsp 1 Tbsp (16 g) Worcestershire sauce
• 2 sprigs 2 sprigs fresh thyme
• 1 1 bay leaf

• 2 lbs 2 lbs (910 g) low-sodium beef broth
• 1.5 lbs 1.5 lbs (680 g) low-sodium chicken broth
• 1 Tbsp 1 Tbsp (16 g) Worcestershire sauce
• 2 sprigs 2 sprigs fresh thyme
• 1 1 bay leaf

Add in the beef broth, chicken broth, Worcestershire sauce, thyme, and bay leaf.

Gently simmer over medium/medium-low heat for about 20 minutes, stirring occasionally.

Gently simmer over medium/medium-low heat for about 20 minutes, stirring occasionally.

Remove and discard the herbs.

Remove and discard the herbs.

• 1 ¹⁄₂ tsp 1 ¹⁄₂ tsp (8 g) balsamic vinegar
• 1 1 salt, to taste
• 1 1 freshly ground black pepper, to taste

• 1 ¹⁄₂ tsp 1 ¹⁄₂ tsp (8 g) balsamic vinegar
• 1 1 salt, to taste
• 1 1 freshly ground black pepper, to taste

Mix in balsamic vinegar and taste. Season with additional salt and pepper, if necessary.

Reduce heat to low, cover to keep hot while you prepare the bread.

Reduce heat to low, cover to keep hot while you prepare the bread.

• 5 slices 5 slices french bread
• 2 Tbsp 2 Tbsp (27 g) olive oil

• 5 slices 5 slices french bread
• 2 Tbsp 2 Tbsp (27 g) olive oil

Preheat oven broiler, with rack 6 inches from the heat source. Arrange bread slices on a baking sheet and brush both sides with the olive oil. Broil 2-3 minutes total, flipping once, until well toasted on both sides. (NOTE: keep an eye on the bread the entire time to ensure it doesn't burn. Every oven is different.) Remove from heat; leave broiler on.

• 1 ¹⁄₂ cup 1 ¹⁄₂ cup gruyere, shredded
• ¹⁄₄ cup ¹⁄₄ cup mozzarella cheese, shredded
• 2 Tbsp 2 Tbsp grated parmesan cheese, finely grated

• 1 ¹⁄₂ cup 1 ¹⁄₂ cup gruyere, shredded
• ¹⁄₄ cup ¹⁄₄ cup mozzarella cheese, shredded
• 2 Tbsp 2 Tbsp grated parmesan cheese, finely grated

Arrange oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, and sprinkle with the Swiss, Mozzarella, and Parmesan cheeses.

Broil until bubbly and golden brown. As it softens, the cheese will fall over the sides of the crock and form a wonderful crusty seal.

Broil until bubbly and golden brown. As it softens, the cheese will fall over the sides of the crock and form a wonderful crusty seal.