Sunday Night Soups: French Onion Recipe

1. 1

   Melt the butter over low-medium heat in a heavy saucepan-this is a good place to break out the cast iron.

2. 2

   Add onions, and stir occasionally, making sure they do not stick and burn. Add garlic after 15 minutes or so.

3. 3

   Cook onions until they are golden brown, about 30 to 40 minutes. Add half a cup of white wine, and stir. ( If you have it, a splash of Cognac or Armagnac, or their lesser brethren, is nice to add at this point.)

4. 4

   Combine the onions, and two quarts or so of your

5. 5

   . Lower heat and simmer for 45 minutes.

6. 6

   Cut 6 to 8 thin rounds from the baguette. Distribute grated Gruyere on top of rounds. Broil, until cheese is melted, and beginning to brown. Ladle servings of soup into bowls. Using tongs, transfer a cheese toast to each bowl. Serve immediately.

* Per serving · 4 servings · Values may vary.

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