2 tb (1/4 stick) unsalted butter 2 c Dry wine
1/4 c Vegetable oil 6 c Chicken stock or canned
3 1/2 lb Onions, thinly sliced Low-salt broth
12 1/2-inch thick French Bread 1 c Gruye’re Cheese (about 4 oz)
Baguette slices, toasted
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