Yield > 6
Servings
Ingredients :
2 tbl Unsalted butter
1/4 cup Vegetable oil
3 1/2 lb Onions, thinly sliced
2 cup Dry wine
6 cup Chicken stock or canned
1 x Low-salt broth
12 x 1/2-inch thick french bread
1 x Baguette slices, toasted
1 cup Gruye're cheese (about 4
oz)
Method :
• 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.
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