French Alpine Cheese Tomato and Onion Soup

- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 yellow onions, thinly sliced
- Salt to taste
- ¼ cup all-purpose flour
- 2 pounds tomatoes, coarsely chopped
- ½ cup dry white wine
- 6 cups water
- 4 to 6 slices country bread, well toasted
- ½ pound Gruyère or Tomme de Savoie cheese, diced (about 1 cup)
Instructions:
Use the best, freshest tomatoes you can find, preferably from your own garden, picked at the peak of ripeness on a late summer’s day.
- In a large sauté pan, heat the oil and butter and sauté the onions over medium-high heat until golden brown, about 10 minutes.
- Salt the onions lightly, then sprinkle them with the flour and place them in the slow cooker insert. Add the tomatoes, wine, and water. Cover and cook on low for 6 to 8 hours, or until the onions are quite soft and flavors have had a chance to meld.
- When you are ready to serve the soup, adjust the salt to your taste, place a slice or so of bread in the bottom of each soup bowl, then toss in some of the cheese. Ladle some hot soup and vegetables over the top of the bread and cheese and serve.
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