FRENCH RED ONION SOUP Recipe

4

Ingredients

4 SERVINGS
2 cups reduced-sodium chicken broth
2 cups water
2 whole star anise
6 black peppercorns
2 lb red onions, cut into 1/2-inch wedges
3 tablespoons olive oil
1/2 cup dry red wine
4 (1-inch-thick) slices of baguette
2 cups coarsely grated Manchego or Gruyere (6 to 7 oz)

Preparation

Step 1

Bring broth, water, spices, and 1/2 tsp salt to a boil. Remove from heat and let steep 15 minutes.

Meanwhile, cook onions in oil with 1/4 tsp salt in a heavy medium pot over medium heat, covered, stirring occasionally, until deep golden, about 15 minutes.

Add wine and boil, uncovered, until reduced to 2 Tbsp, about 1 minute.

Strain broth through a sieve into onion mixture and briskly simmer, uncovered, 10 minutes. Season with salt.

Preheat broiler.

Ladle soup into 4 ovenproof bowls set in a 4-sided sheet pan. Place baguette slices on top and sprinkle each with 1/2 cup cheese. Broil about 6 inches from heat until cheese is melted and bubbling, about 2 minutes.