- 3 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 4 large yellow onions, thinly sliced
- 1 tsp. dried oregano
- 1 tsp. kosher salt
- 3 tablespoons all-purpose flour
- 2/3 c. dry white wine
- 2 qts. low-sodium beef broth
- 2 tablespoons chopped fresh chives, for garnish
- 1/2 c. water
- 4 tablespoons unsalted butter
- 1/4 tsp. kosher salt
- 1/2 c. all-purpose flour
- 2 large eggs
- 14 ounces Swiss cheese, cut into 1/2” cubes (48 cubes)
In large pot, heat butter and oil over medium heat. Add onions, oregano and salt; cook 45 minutes or until onions are deep golden brown, stirring frequently.
Add flour; cook 3 minutes, stirring constantly. Add wine; cook 2 minutes, stirring occasionally. Stir in broth; simmer 40 minutes, stirring occasionally. Makes about 2 quarts soup.
Preheat oven to 425° F. Line rimmed baking pan with parchment paper. In medium pot, heat water, butter and salt to boiling over medium heat. Add flour and cook 2 minutes, stirring rapidly the entire time. Mixture should form dough that pulls away from side of pot. Remove from heat and transfer mixture to bowl of stand mixture fitted with whisk attachment.
Mix at medium-low speed 1 minute. Add eggs one at a time, mixing until just combined. Using spoon or piping bag, dollop dough by tablespoonful onto prepared baking pan (you should have about 24 gougères). Wet finger with water and gently press down any peaks.
Transfer to oven; bake 10 minutes. Reduce oven temperature to 350° F and bake 15 minutes longer or until deep golden brown. Remove from oven; let cool slightly and then use tip of paring knife to cut small hole in center of each gougère. Gently press 2 cheese cubes into each gougère. Return to oven and bake 2 minutes or until cheese is melted.
Serve soup topped with gougères and garnished with chives.