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Ingredients1 h 21 m servings 174
Original recipe yields 6 servings
- Melt butter in a large saucepan over low heat. Add onions; cook, stirring constantly, until golden, 15 to 30 minutes. Add water; cover and cook until onions are very tender, about 15 minutes.
- Sprinkle flour into the saucepan; cook, stirring constantly, until onions are coated, about 5 minutes. Pour in chicken stock and 1/3 cup plus 1 tablespoon white wine; season with salt and pepper. Bring to a boil; reduce heat and simmer gently until flavors combine, about 20 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Toast baguette slices until very crisp, 3 to 5 minutes. Divide slices among 6 oven-safe soup bowls. Ladle soup on top. Sprinkle Gruyère cheese over each bowl.
- Transfer bowls to the preheated oven; broil until cheese is melted and bubbly, 3 to 5 minutes.
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- Cook's Notes:
- Do as the French do and remove the inner core of the onions before slicing. The French believe this makes the onion easier to digest.
- Substitute Comté cheese for the Gruyere if desired.
Per Serving: 174 calories; 9.6 14.6 5.5 26 1053 Full nutrition
ReviewsRead all reviews 2
A delicious and elegant soup! Our daughter even took pictures and put it on face book. It's not an "every day" soup like chicken noodle or tomato... it's special. M. Saginaw, MI