A Texas Onion Soup - cooking recipe

Ingredients

1 medium onion, sliced 1/2-inch thick (Texas 1015)
1 medium red onion, sliced 1/2-inch thick
1 1/2 tablespoons roasted garlic, finely minced
3 tablespoons peanut oil
32 ounces mushroom stock
1/3 cup Chardonnay wine
1 teaspoon Worcestershire sauce
1 1/2 tablespoons Kitchen Bouquet
1/2 teaspoon white pepper, finely ground
1/2 teaspoon black pepper, coursely ground
1/4 teaspoon chipotle pepper, finely ground
2 tablespoons balsamic vinegar
8 slices garlic toast, crispy
8 tablespoons parmesan cheese, grated
4 slices swiss cheese

Preparation

Heat oven to 375.
Heat oil over medium heat, add onions, garlic and saute until soft. Adding peppers along the way. About 10 minutes.
Stir in worcestershire, balsamic vinegar and Kitchen Bouquet, mix well.
Heat to medium high and deglaze with chardonnay. Saute about 10-15 minutes and reduce by one third.
Add broth. Saute about 10-15 minutes and reduce by one third.
While reducing, place one piece of toast in the bottom of a cup and 1 teaspoon parmesan cheese.
Next, ladel in onion soup (holding about 4 tablespoons back) and place one slice of toast on top of each cup, top with 1 teaspoon of parmesan cheese and top with swiss cheese.
Place in oven and bake for 3-5 minutes, or set to broil and finish.
Remove and spoon in a small amount of soup on top and serve.