Soupe a l'Oignon Gratinee

French · 60 min · vegetarian, gluten-free

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Ingredients

• 2 lb thinly sliced yellow onions
• 3 tbsp unsalted butter
• 6 cups beef stock
• 1/2 cup dry white wine
• 4 thick slices baguette
• 1 1/2 cups grated gruyere cheese
• 4 sprigs fresh thyme
• 1 bay leaf

Method

1. Melt the butter in a heavy pot and cook the onions over medium-low heat, stirring often, for about 35 minutes until deep golden and jammy.
2. Pour in the white wine to deglaze and scrape up the browned bits.
3. Add the beef stock, thyme, and bay leaf, then simmer for 15 minutes and season to taste.
4. Toast the baguette slices and ladle the soup into oven-safe bowls.
5. Float a toast on each bowl, mound with gruyere, and broil for 3 to 4 minutes until bubbling and browned.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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