Melted Sweet Onion Soup With Dark Rye Croutons

1. 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. 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. 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. 4

   Ladle soup into bowls, swirl in a pinch of parsley, and top with a small handful of croutons; serve

* Per serving · 4 servings · Values may vary.