French Onion Soup

May 11, 2020
Created by Harmons
1 hour 15 minutes
Serves 4
  • 2 Tbsp unsalted butter
  • 3 onions, sliced
  • 1/2 cup red wine
  • 7 cups unsalted beef broth
  • Salt and freshly ground pepper
  • 16 slices baguette
  • 14 oz Gruyere, grated

In a large heavy pot over medium-high heat, melt butter. Add onions, reduce heat to medium and cook onions, stirring often, until they are lightly browned, about 30 minutes.

Add wine and cook until evaporated, about 2 minutes. Add broth, salt and pepper. Increase heat to high and bring to a boil. Reduce to low and simmer, about 15 minutes.

Preheat oven to 400 degrees.

Place baguette slices on a baking sheet and toast in oven.

Place 1 baguette slice in bottom of each of four ovenproof crocks.

Add 1/4 cup of grated cheese to each crock and place crocks on a baking sheet. Ladle soup into crocks. Top with remaining grated cheese.

Bake until cheese is beautifully browned, about 25 minutes. Serve with remaining baguette slices.