Servings
6 s
Ingredients
- 2 tablespoons (1/4 stick) unsalted butter
- 1/4 cup Vegetable oil
- 3 1/2 pounds Onions, thinly sliced
- 2 cups Dry wine
- 6 cups Chicken stock or canned
- Low-salt broth
- 12 1/2-inch thick French Bread
- Baguette slices, toasted
- 1 cup Gruye're Cheese (about 4 oz)
Directions
- Melt butter with oil in heavy large pot over medium heat.
- Add onions, cover and cook until lightly colored, stirring occasionally, about 45 minutes.
- Add wine and bring to boil, scraping up any browned bits.
- Cook 5 minutes.
- Add browned bits.
- Cook 5 minutes.
- Add stock and bring to simmer.
- Simmer uncovered 1-1/2 hours.
- Season to taste with salt and pepper.
- (Can be prepared 1 day ahead.
- Cover and refrigerate.
- Bring to simmer before continuing.
- ) Preheat broiler.
- Ladle soup into boilerproof bowls.
- Top with slices of toasted French bread.
- Sprinkle with grated Gruyere cheese.
- Broil until cheese melts.
- Serve immediately.
- SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II Shared by Cate Vanicek File ftp://www.idiscover.
- co.
- uk/pub/food/mealmaster/recipes/mmdja006.biz