The only real preparation for onion soup is slicing the onions. Otherwise, what's needed is plenty of time for the onions to cook slowly enough to soften and turn golden without browning. However you don't need to watch it much. Onions are so sweet and delicate, that I prefer to use water or chicken stock rather than vegetable stock (which is often sweet and dominating) for the cooking liquid.
- 2 tablespoons (1/4 stick) butter
- 10 cups thinly sliced onions (from about 5 large)
- 1 cup dry white wine
- 10 cups beef broth
- Salt and pepper to taste
3 pieces (3 inches each) baguette, halved diagonally and toasted
- 1 cup grated Gruyere cheese
Melt butter in a heavy chef's casserole or a large pot over medium-low heat. Stir in onions. Cover and cook until onions are very tender but not brown, stirring occasionally, about 1 hour. Add wine. Cover and cook until liquid has evaporated and onions are pale golden, stirring occasionally, about 30 minutes. Add broth. Bring to boil over medium-high heat. Reduce heat to medium and simmer until flavors blend, about 15 minutes. Season soup to taste with salt and pepper.
DO-AHEAD TIP: Soup can be made 1 day ahead. Cool. Cover and refrigerate. Rewarm before continuing.
Preheat broiler. Ladle soup into 6 flame-proof bowls. Top each with 1 baguette piece. Sprinkle with cheese. Broil until cheese melts and bubbles, about 1 minute. Sprinkle with freshly ground black pepper.
ALTERNATIVE: Arrange bread on a baking sheet. Sprinkle cheese evenly over bread pieces. Broil until cheese melts. Top soup with toasted cheese bread and serve.
Recipe created exclusively for Cooking.com by Deborah Madison.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
431 calories; 15g total fat; 30mg cholesterol; 383mg sodium; 56g carbohydrates; 7g fiber; 12g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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