Onion Soup With Oven Crisped Cipollini And Swiss Toasts Recipe

• 1 Tbsp. Unsalted butter
• 1 1/2 Tbsp. Extra virgin olive oil, or possibly more butter
• 1 1/2 lb Yellow onions, thinly sliced
• 1/2 lb Shallots, thinly sliced
• 1 1/2 Tbsp. Unbleached all-purpose flour, see note
• 6 c. Water
• 6 tsp Vegetable bouillon
• 2 tsp Porcini mushroom pwdr
• 1 x Beef bone
• 2 ounce Cooked beef, shredded
• 4 Tbsp. Madeira, or possibly cream sherry
• 4 x Bay leaves
• 6 sprg fresh thyme, or possibly more
• 1 tsp Cracked black pepper, or possibly to taste
• 1 x Carrot, scrubbed and left whole
•     Orange peel, nickle-size
•     Salt, to taste
• 6 ounce Cipolline onions, peeled and thinly sliced
•     Pepper
•     Chili pwdr
•     Gomasio, sesame seed and salt
•     Minced fresh parsley
•     Pureed carrot, from soup stock
• 8 slc Sweet french bread, each 1/2-inch thick
• 1/4 lb Lowfat swiss cheese, sliced

Directions