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2 tb Unsalted butter
1/4 c Vegetable oil
3 1/2 lb Onions, thinly sliced
2 c Dry wine
6 c Chicken stock or canned
Low-salt broth
12 1/2-inch thick French Bread
Baguette slices, toasted
1 c Gruye’re Cheese (about 4 oz)
Melt butter with oil in heavy large pot over medium heat. Add onions,
cover and cook until lightly colored, stirring occasionally, about 45
minutes. Add wine and bring to boil, scraping up any browned bits.
Cook 5 minutes. Add browned bits. Cook 5 minutes. Add stock and bring
to simmer. Simmer uncovered 1-1/2 hours. Season to taste with salt
and pepper. Can be prepared 1 day ahead. Cover and refrigerate. Bring
to simmer before continuing. Preheat broiler. Ladle soup into
boilerproof bowls. Top with slices of toasted French bread. Sprinkle
with grated Gruyere cheese. Broil until cheese melts. Serve
immediately. SOURCE:
Yields
6 Servings
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