French Onion Soup with Whole-Grain Cheese Toast

1. 1

   In a large enameled cast-iron casserole, heat the oil until shimmering.

2. 2

   Add the onions and cook over moderate heat, stirring occasionally, until the onions are wilted and just starting to brown, about 7 minutes.

3. 3

   Add a generous pinch of salt and cook over moderately low heat, stirring occasionally, until the onions are soft and golden, 25 to 30 minutes.

4. 4

   Add the wine and soy sauce to the casserole and cook over moderate heat, scraping up any browned bits from the bottom, until evaporated, about 3 minutes.

5. 5

   Add the stock and bring to a boil.

6. 6

   Simmer over moderately low heat, stirring occasionally, until the broth is well flavored and slightly reduced, about 10 minutes.

7. 7

   Season the soup with salt.

8. 8

   Meanwhile, preheat the broiler.

9. 9

   Arrange the bread on a baking sheet and top each piece with 1 tablespoon of the cheese.

10. 10

    Broil 6 inches from the heat until the cheese is melted and just starting to brown, about 2 minutes.

11. 11

    To serve, ladle the soup into bowls and top with the toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.