Red Onion Soup or Zuppa Di Cipolle Rosse

• 4 tablespoons unsalted butter
• 4 tablespoons olive oil
• 3 lbs red onions, peeled and very, very thinly sliced
• 4 cups low sodium chicken broth
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 3 sprigs fresh parsley
• 3 garlic cloves, peeled and smashed
• cheese cloth, a six inch square of
• 1 bay leaf
• salt and pepper
• 1 loaf of a good hearty bread, sliced
• grated parmesan cheese or romano cheese

1. Melt the butter with the olive oil over low heat in a deep heavy bottomed pan.
2. Add onions and cook very slowly for about an hour, until extremely soft, stirring occasionally.
3. You want the onions to melt into the oils, but not brown.
4. Tie up the herbs and garlic, except for the bay leaf, in the cheese cloth.
5. Or, pull the leaves off the rosemary and put in a tea ball strainer with the smashed garlic.
6. Place the rest of the herbs across the strainer and clamp them down.
7. Add the herb and garlic mixture and bay leaf to the cooked onions.
8. Pour the stock over the onions and herbs.
9. Season to taste with salt and pepper.
10. Cover and simmer for 45 minutes.
11. Discard the herbs and bay leaf.
12. Line either a large serving bowl or individual bowls with slices of bread.
13. Spoon on the soup.
14. Sprinkle with the cheese.
15. Enjoy!

unsalted butter, olive oil, red onions, chicken broth, thyme, rosemary, parsley, garlic, cheese cloth, bay leaf, salt, bread, parmesan cheese

Taken from www.food.com/recipe/red-onion-soup-or-zuppa-di-cipolle-rosse-329836 (may not work)