French Onion Soup

By Hester

Ingredients

• 4 tablespoons butter
• 6 large yellow onions, sliced 1/8" thick
• salt and pepper
• 2 teaspoons flour
• 1 cup dry white wine
• 8 cups beef broth
• 1 baguette, sliced 1/2-inch thick and toasted
• 1 1/2 cups gruyere cheese

Details

Servings 8

Preparation

Step 1

In large 6 quart soup pot, melt the butter over medium heat. Add the onions and season lightly with salt and pepper. Cook the onions gently, stirring frequently, until they're very soft and have begun to turn a dark straw color, 35 to 45 minutes.

When the onions are ready, stir in the flour and cook for 3 to 4 minutes, stirring frequently. Pour in the wine and increase the heat to medium high, stirring and scraping to loosen any caramelized juices, until the liquid almost reduced, 5 to 8 minutes. Add the broth and bring to a simmer. Season to taste with salt and pepper. The soup can be made ahead to this point and then cooled and refrigerated for a few days.

To Serve: Heat the oven to 350F. Bring the soup back to a simmer. Put the baguette slices on a oven rack, and toast lightly 7 to 10 minutes; Set aside. Increase the oven termperature to 450F. Set six ovenproof soup crocks on a heavy baking sheet and ladle the soup into the crocks. Float the toasted baguette slices on top, enough to cover the soup surface without too much overlap. Top the bread with a handful of the grated cheese. Slide the baking sheet into the oven and bake until the cheese is melted and just browning in spots, 10 to 12 minutes.