2L Chicken Stock
1L Beef Stock
1 Sweet Onion
1 Yellow Onions
1 Red Onion
1 White Onion
1 Spanish Onion
3 Tbsp Olive Oil
1 pkg SUNRIPE Parmigiano Reggiano Rinds
1 cup Swiss Gruyere, shredded
1 pkg SUNRIPE Croutons
Thinly slice all onions.
In a large pot heat oil on medium/high heat.
Sauté all onions in pot until softened.
Add chicken and beef stock and turn heat to medium.
Add parmesan rinds and stir, bringing to a soft boil.
Turn heat to low and simmer for 1 hour. This time can be used for shredding the Swiss Gruyere cheese.
Remove rinds from pot.
Ladle soup into a bowl and top with croutons and shredded Swiss gruyere.