Roasted Onion Soup With Gruyere Toasts

• 3 large onions, of assorted varieties (Vidalia, white, Spanish, red)
• 1/2 cup olive oil
• 1 cup white wine
• 4 cups stock (chicken, meat or vegetable)
• 1/2 cup tawny port
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• 8 thick slices stale bread (French, sourdough or challah all work well)
• About 3 ounces Gruyere cheese, grated
• 4 strips cooked bacon (optional garnish)

1. Preheat oven to 400 degrees F.
2. Line two baking sheets with parchment paper.
3. Peel and slice the onions very thinly. (This can be done by hand or in a food processor using the slicing blade.) Spread the onion slices on the prepared cookie sheets and drizzle with olive oil. Place the onions in the oven and roast until the slices become translucent and the edges become golden. Roasting time will vary according to how thinly you slice the onions, but likely about 20 minutes or so.
4. Remove the onions from the oven, but leave the oven on as you will need it for the Gruyere toasts shortly.
5. Carefully place the cooked onions in the bottom of a large soup pot. Add the wine, stock, port, and bay leaves. Bring the liquid to a boil, then lower it to a simmer. Simmer the soup uncovered for about 25 minutes.
6. While the soup is simmering, cover one cookie sheet with a fresh piece of parchment paper. Place the stale bread slices on the parchment paper and distribute the grated Gruyere evenly over the bread slices. Bake until the bread is toasted and the cheese is fully melted, about 5 minutes.
7. Using a slotted spoon, remove the bay leaves from the soup pot. Taste. Add salt and freshly ground black pepper as needed.
8. When ready to serve, divide the Gruyere toasts between 4 soup bowls. Spoon the hots soup over the Gruyere toasts.
9. Enjoy.

onions, olive oil, white wine, stock, tawny port, bay leaves, salt, bread, gruyuere cheese, bacon

Taken from www.epicurious.com/recipes/member/views/roasted-onion-soup-with-gruyere-toasts-50173644 (may not work)