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2 lb. yellow onions
2 pints low-sodium chicken stock
2 pints low-sodium beef stock
1/4 cup olive oil
1/4 cup dry white wine
1/2 teaspoon black pepper
1/2 teaspoon sea salt (or to taste)
Italian bread in 1/2 inch slices
1/2 cup grated Parmesan cheese
3 tablespoons fresh parsley, minced
2-4 cloves garlic

Combine beef and chicken stock in a stock pot. Blanch onions in stock until translucent. Strain stock and drain and reserve onions. Return stock to pan.

In a skillet, saute onions until lightly browned, adding minced garlic during the last few minutes. Transfer onion and garlic to stock pot. Simmer for 20 minutes over low heat. De-glaze the skillet with wine. Reduce wine mixture over low heat until volume is reduced by half, then add to stock. Season to taste with salt and pepper. Toast both sides of bread on a grill or is a panini press. Rub a clove of garlic over toasted bread, if desired.

Place one slice bread at the bottom of each serving bowl. Pour soup over tread (leave one end of bread exposed for easier handling. Sprinkle with several tablespoons freshly grated Parmesan cheese and a pinch of minced parsley as a garnish.

Submitted by: CM
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