Ingredients
4 Tbs. unsalted butter
6 large yellow onions (about 3-1/4 lb. total), sliced about 1/8 inch thick
Salt and freshly ground black pepper
2 tsp. all-purpose flour
1 cup dry white wine (not oaky), such as Sauvignon Blanc or Pinot Grigio
8 cups homemade chicken or beef broth, or low-salt canned chicken broth
1 sprig flat-leaf parsley, 1 sprig fresh thyme, and 1 bay leaf tied together with kitchen twine
1 baguette, cut into as many 3/8-inch slices as needed to cover six soup crocks
1-1/2 cups (about 6 oz.) grated Gruyre cheese
Fine Cooking
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6 large yellow onions (about 3-1/4 lb. total), sliced about 1/8 inch thick
Salt and freshly ground black pepper
2 tsp. all-purpose flour
1 cup dry white wine (not oaky), such as Sauvignon Blanc or Pinot Grigio
8 cups homemade chicken or beef broth, or low-salt canned chicken broth
1 sprig flat-leaf parsley, 1 sprig fresh thyme, and 1 bay leaf tied together with kitchen twine
1 baguette, cut into as many 3/8-inch slices as needed to cover six soup crocks
1-1/2 cups (about 6 oz.) grated Gruyre cheese
Description
Served With A Tartly Dressed Green Salad, This Soup Is Hearty And Filling Enough For A Light Supper. I Like The Convenience Of Using Chicken Broth, But If You Have A Good Beef Broth On Hand, Feel Free To Use It For Even Deeper Flavor.
Fine Cooking
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