Melted Sweet Onion Soup With Dark Rye Croutons

• 2 tablespoons unsalted butter
• 3 tablespoons olive oil, divided
• 3 medium sweet onions, sliced thin on a mandoline
• 1 teaspoon salt, more to taste
• 1/4 cup dry sherry wine
• 4-5 cups chicken broth
• freshly ground pepper, finest setting
• 2-3 slices of dark or marbled rye bread, cut into 1 inch squares
• 1-2 tablespoons finely chopped fresh Italian parsley

1. Melt the butter and 2 tablespoons of oil together in a Dutch oven over medium heat; add the onions and salt then cook, stirring occasionally, until the onions are translucent and softening (about 10 minutes) - be careful not to let the onions brown
2. Add sherry to the onion mixture, increase heat to high, and stir until most of the liquid has evaporated; add chicken broth and 10 turns on the pepper mill; bring to a simmer for about 15-20 minutes - until the onions are extremely soft, without any bit of crunch left to them.
3. While the soup in simmering, toss the rye squares with 1 tablespoon of olive oil, sprinkle with salt and pepper, and pop in a 350 oven for about 7 - 10 minutes, until well toasted on all sides (shake them around, about half way through the cooking time)
4. Ladle soup into bowls, swirl in a pinch of parsley, and top with a small handful of croutons; serve

unsalted butter, olive oil, sweet onions, salt, sherry wine, chicken broth, freshly ground pepper, marbled rye bread, fresh italian parsley

Taken from food52.com/recipes/3267-melted-sweet-onion-soup-with-dark-rye-croutons (may not work)