French Onion And Endive Soup

• 2 spanish onions, thinly sliced into 1/2-moons
• 2 endives, thinly sliced into 1/2-moons
• 2 teaspoons butter
• 1 tablespoon extra virgin olive oil
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 1 tablespoon finely minced garlic
• 1 teaspoon ground coriander seed
• 2 teaspoons rosemary (dried or fresh)
• 1 teaspoon thyme (dried or fresh)
• 1 bay leaf
• 1/3 cup dry white wine, good enough to drink
• 2 tablespoons good balsamic vinegar
• 1 tablespoon raw sugar
• 3 cups low-sodium vegetable stock
• 4 handfuls parmigiano reggiano cheese: grated
• 1 piece parmigiano reggiano cheese: rind

1. Prep! Thinly-slice onions and endives into 1/2-moons. Finely-mince 2 cloves of garlic.
2. Preheat a soup pot with a thick bottom.
3. Add butter, olive oil, and a moment later once the butter starts to melt, add the garlic.
4. Once the garlic starts to work, add the onions and endives, salt and pepper; cook down on medium heat, always stirring, until they are very soft and caramelized but not burnt. (approx 7-10 minutes)
5. Turn up the heat and add the white wine - cook it for a few minutes to get the alcohol out.
6. Add balsamic vinegar, herbs, spices, and sugar, and let the mixture thicken and cook down on a medium-high heat, stirring occasionally. (approx 7-10 minutes)
7. Add vegetable stock, and the RIND of the parmigiano reggiano cheese. Bring to a boil, then lower the heat to simmer.
8. Allow the soup to simmer for at least 10-15 minutes, but the longer the better! Always seasoning to taste.
9. Serve. Each bowl should boast a handful of beautifully-grated parmigiano reggiano cheese, and a crack of black pepper.

onions, endives, butter, extra virgin olive oil, salt, cracked black pepper, garlic, ground coriander seed, rosemary, thyme, bay leaf, white wine, balsamic vinegar, sugar, lowsodium, cheese, parmigiano reggiano cheese

Taken from food52.com/recipes/26337-french-onion-and-endive-soup (may not work)