The ingredient list now reflects the servings specified
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.
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.
174 calories; 9.6 g total fat; 26 mg cholesterol; 1053 mg sodium. 14.6 g carbohydrates; 5.5 g protein; Full Nutrition
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.