Onion Soup with Bell Peppers Rouille

Ingredients

• Onion Soup

  • 2 large white onions, cut into 1/4-inch (1/2-cm) thick slices
  • 1 large Vidalia sweet onion, cut into 1/4-inch (1/2-cm) thick slices (see note)
  • 3 tablespoons (45 ml) butter
  • 5 cups (1.25 litres) chicken broth
  • Salt and pepper

• Bell Pepper Rouille

  • 1/2 red pepper, seeded and finely chopped
  • 1 tablespoon (15 ml) store-bought sundried tomato pesto
  • 1 clove garlic, finely chopped
  • 1 egg yolk
  • 1/2 cup (125 ml) vegetable oil
  • 1/4 cup (60 ml) grated Parmigiano-Reggiano cheese
• • 4 long toasted baguette slices