Soup - Onion Soup

By Pascento96

Ingredients

• 6 T (3/4 stick) unsalted butter, plus 2T cut into small bits
• 4 T extra-virgin olive oil
• 2 lb. yellow onions, very thinly sliced
• Salt and freshly ground pepper, to taste 1/2 T all-purpose flour
• 8 cups beef broth
• 2 cups water
• 1 cup dry white wine
• 16 slices coarse country-style bread, each about 1/2” thick, lightly toasted
• 2 garlic cloves, halved
• 4 cups shredded Gruyere cheese

Preparation

Step 1

In a heavy saucepan over medium heat, melt 6 T butter with 1 T olive oil. Add onions and sauté, stirring, until translucent, 4-5 minutes. Uncover, season with salt and pepper and increase heat to medium. Cook, stirring often until onions are well browned 20-25 minutes. Sprinkle flour over onions and cook, stirring, until flour is well blended and fragrant, 2-3 minutes. Add broth and water, 1-2 cups at a time, while stirring. Bring to a boil, add wine and reduce heat to low. Cover and cook until onions begin to dissolve, 30-40 minutes.

Position rack 4”-6” under broiler and preheat. Place bread on baking sheet, rub both sides with garlic and brush with remaining 3 T olive oil. Toast under broiler, turning once, until golden, 1-2 minutes per side.

Preheat oven to 450 degrees. Place 8 ovenproof soup bowls on a baking sheet. Ladle soup into bowls, top each with 2 pieces of toast and sprinkle cheese over tops. Dot evenly with remaining butter and bake until crust is golden, about 15 minutes. Serve immediately.