French Onion Soup Gratin
|Extra virgin olive oil||2 Tablespoon|
|Yellow onions||3 Pound, sliced (8 Onions)|
|Freshly ground black pepper||To Taste|
|Dry white wine||2 Cup (32 tbs)|
|Low sodium beef broth||1 Quart|
|Baguette slice||1 (2/3-Inch Thick Diagonal Slice)|
|Swiss cheese slice||3⁄4 Pound (2 Slices, Imported Ones)|
|Provolone cheese slice||3⁄4 Pound (2 Slices)|
1. In a 6-quart saucepot over medium heat, heat oil. Add onions and 1 teaspoon salt. Cook, stirring, 5 minutes. Pour in wine, partially cover, and simmer, stirring occasionally, for 30 minutes. Add broth and 4 cups water and simmer until onions are very tender, about 30 minutes more. Season to taste with salt and pepper.
2. When ready to serve, heat broiler. Place a slice of bread in each ovenproof crock or mug, with an edge protruding above lip of dish. Ladle hot soup over bread. Arrange 4 cheese slices on top of each serving. Broil until cheese is bubbly and golden.