Soup man Wirth.
That's Don Wirth, In-Fisherman contributor, who is among the biggest soup fan's in the world and always sends his latest discovery. It makes a fitting first course to any fish dinner.
French Onion Soup Serves 4 ... 1/2 stick butter 6 onions (about 3 lbs.), sliced 6 garlic cloves, sliced or minced 1/2 c. dry red wine 6 c. beef broth 3 tsp. Dijon mustard 1 tbsp. balsamic vinegar 4 sourdough bread slices, toasted 1 c. grated Swiss cheese 1/2 c. greated Parmesan * Melt the butter in large saucepan over medium heat. Add the onions and garlic and saute until tender & brown--about 30 minutes. * Add the wine and simmer until reduced to glaze--about 3 minutes. * Stir in the broth, mustard, and vinegar. Simmer 20 minutes, then season to taste with salt & pepper. * Preheat the broiler to 525[degree]F. Ladle the soup into broiler-proof bowls. Meanwhile, toast the bread slices lightly in a toaster. * Top each bowl with a slice of toast and grated cheeses. Broil until the cheese is melted & bubbly. This soup stores well for several days before serving.