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French Onion Soup

Last week my husband brought home three bags of onions from the market. I said "Yikes! What am I going to do with 3 bags of onions"? He said that since they were on sale, he bought a bag of each color. I don't usually use white onions in my cooking (they're too strong), but I thought they would be perfect for onion soup...and they were! ~ Carlene Clark

Serves 6


1/2 cup (1 stick butter)
4 large or 6-8 medium onions
1 cup dry white wine
4 cups chicken broth
4 cups beef broth
thick slices of French baguette or batard
olive oil
7 ounces Gruyere cheese, grated


Melt butter in a heavy soup pot or Dutch oven over medium-low heat. Add onions and cook, covered, for 20 minutes. Place soup pot into the oven with the lid slightly ajar to ensure the onions will brown. Allow onions to cook in the ovenat 400 degrees for 1 hour, stirring at least once during the cooking process so onions won’t stick and burn.

Remove pot from oven and place back on stovetop over medium heat. Stir, scraping off all the brown, flavorful bits. Turn off heat and pour in wine. Turn heat back to medium. Cook wine for five minutes, allowing it to reduce. Add chicken broth, beef broth, Worcestershire and minced garlic and reduce heat to low. Simmer for 30 to 45 minutes.

Brush one side of the bread slices with olive oil and broil, allowing bread to brown and become crispy. When soup is ready, ladle into bowl or ramekin. Place crispy bread on top, and then sprinkle generously with grated cheese. Broil until cheese is melted and bubbly. Serve immediately.

Check the link below for the original recipe which will provide step-by-step instructions with pictures.

(Recipe adapted by Carlene Clark from The Pioneer Woman Cooks October 28, 2013)