by Megan Winfrey

Unless you're totally crazy like I apparently am, this is a stash away recipe for colder months. In my defense, the onions we've been getting lately are just so beautiful and plentiful! I blame that and a nagging nostalgia for my study abroad days in France. So, join me in cranking up that A/C and enjoying those onions the way nature (and Julia Child) intended.

French Onion Soup

• 6 medium yellow onions, sliced thin
• 1 stick of butter
• 1 (large) cup of dry white wine
• 4 cups chicken broth
• 4 cups beef broth
• 2 cloves garlic, minced
• Dash of Worcestershire Sauce
• 1 French baguette, sliced thick
• 5 oz. Gruyere cheese, grated

 

Preheat oven to 400ºF.

Melt the butter in a heavy dutch oven over medium-low heat. Add the onions, cover, and cook for 20 minutes.

Adjust the lid to be slightly ajar, then place the onions into the preheated oven. Leaving the lid cracked will help the onions brown. Let cook for an hour in the oven, stirring at least once to prevent sticking and burning.

Next, remove the pot from the oven and return to the stovetop over medium heat. Stir well, scraping up all of the brown bits. Turn off the heat, pour in wine, then return the heat to medium. Cook for 5 minutes, allowing the wine to reduce. Add the broths, Worcestershire, and garlic then reduce heat to low. Simmer for 30-45 minutes.

While the soup comes together, butter both sides of the sliced bread and broil on LOW, allowing it to get nice and crispy. The crispier you can get it without it burning, the better it will hold up in the soup.

When the soup in finished, ladle it into oven safe bowls or ramekins. Place crispy bread on top, then finish with grated Gruyere cheese. Broil until the cheese is melted and bubbly, serve immediately.



YUM.