La Baguette's French Onion Soup
6 cups sliced yellow onions (about 2 pounds)
5 tbsp. unsalted butter
10 cups boiling chicken stock (get the good stuff!)
1/2 cup dry white wine
grated Swiss or Gruyere cheese
Cook onions, covered, in butter for 20 minutes on medium-low heat until onions become transparent, but not brown. Uncover, raise heat to medium; cook 45 minutes more, stirring frequently, until onions carmelize and turn a dark golden color.
Add boiling chicken stock and white wine; cook two hours with lid partly ajar.
Refrigerate, uncovered, overnight (to keep stock from souring). Remove congealed butter two to three hours before serving, then cook soup again for an hour and a half.
To serve, fill boiler-proof bowls with soup; top with rounds of French bread and cheese. Broil for five minutes, until cheese is bubbly and turning a little bit brown.
This looks like a lot of work, but it is worth every minute. You will LOVE it. I promise!
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