French Onion Soup with Whole Grain Cheese Toast
- 1 Tbsp extra virgin olive oil
- 2 large onions, halved and thinly sliced
- kosher salt
- 1/4 cup dry white wine
- 1 Tbsp soy sauce
- 6 cups beef stock or low sodium broth
- Four 1/2 inch thick slices of whole grain baguette
- 1/4 cup shredded Gruyere Cheese
1. In a large enameled cast iron casserole, heat the oil until shimmering. Add the onions and cook over moderate heat, stirring occasionally, until the onions are softened and just starting to brown, about 7 minutes. Add a generous pinch of salt and cook over moderately low heat, stirring occasionally, until the onions are soft and golden, 25-30 minutes.
2. Add the wine and soy sauce to the casserole and cook over moderate heat until evaporated, scraping up any browned bits from the bottom, about 3 minutes. Add the stock and bring to a boil. simmer over moderately low heat, stirring occasionally, until the onion broth is well flavored and slightly reduced, about 10 minutes. Season the soup with salt.
3. Preheat the broiler. Arrange the bread on a baking sheet and top each piece with 1 Tbsp of the cheese. Broil 6 inches from the heat until the cheese is melted and just starting to brown, about 2 minutes. To serve, ladle the soup into bowls and top with the cheese toasts.
This recipe can be prepared throughout step 2 and refrigerated for up to 2 days. Reheat gently.