Onion Soup (Williams Sonoma)

By á-24734

Ingredients

• 6 Tbs. (3/4 Stick) Unsalted Butter, plus 2 Tbs. cut into small bits
• 4 Tbs. Olive Oil
• 2 lbs. Yellow Onions, very thinly sliced
• Salt and Pepper to taste
• 1 1/2 Tbs. Flour
• 8 Cups Beef Broth
• 2 Cups Water
• 1 Cup Dry White Wine
• 16 Slices Thick Bread, French or Italian, 1/2" thick, toasted
• Minced Garlic. to taste
• 4 Cups Shredded Gruyere Cheese

Preparation

Step 1

In a heavy saucepan over medium high heat, melt 6 tablespoons butter with 1 tablespoon olive oil. Add onions and saute, stirring, until translucent, 4-5 minutes. Reduce heat to low, cover and cook, stirring occasionally until onions are golden, about 15 minutes. Uncover and 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, sprinkle with garlic and brush with remaining 3 Tbs. olive oil. Toast under broiler, turning once until golden, 1-2 minutes per side. Preheat oven to 450 degrees. Place 8 oven-proof soup bowls on baking sheet. Ladle soup into bowl, top each 2 pieces of toast and sprinkle cheese on top. Dot evenly with remaining butter and bake until crust is golden, about 15 minutes. Serve immediately.