Simple Onion Soup
|White onions/Other sweet onions||1 Pound, thinly sliced (2 large size)|
|Dry white wine||2 Cup (32 tbs) (such as Muscadet / Macon Villages)|
|Unsalted butter||2 Tablespoon|
|Unsalted beef stock||6 Cup (96 tbs)|
|Bread slices||6 (French / Italian, cut 1/2 inch thick, preferably stale)|
|Gruyere cheese||1⁄2 Pound, freshly grated to make 2 cups (imported French)|
1. Preheat the oven to 425°. Combine the onions, white wine and butter in a medium flameproof gratin dish. Bake, uncovered, stirring once or twice, until the onions are very soft and most of the liquid is evaporated, about 1 hour. Remove from the oven and set the onions aside.
2. Preheat the broiler with the rack set about 6 inches from the heat. In a large saucepan, bring the stock to a simmer over high heat.
3. Arrange 6 deep ovenproof soup bowls on a baking sheet. Evenly distribute the cooked onions among the bowls and ladle the simmering stock over the onions. Place a round of bread on top of each. Sprinkle the grated cheese over all.
4. Place the baking sheet under the broiler and cook for 2 to 3 minutes, until the cheese is just melted and lightly browned. Serve hot.