Sunday Night Soups: French Onion Recipe

• 1/2 stick butter
• 2 large yellow onions, quartered and thinly sliced
• 3 cloves of garlic, minced
• 1/2 cup white wine
• 2 quarts
• 8 ounces Gruyere cheese, grated.
• 1 baguette

1. Melt the butter over low-medium heat in a heavy saucepan-this is a good place to break out the cast iron.
2. Add onions, and stir occasionally, making sure they do not stick and burn. Add garlic after 15 minutes or so.
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. Combine the onions, and two quarts or so of your
5. . Lower heat and simmer for 45 minutes.
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.

butter, yellow onions, garlic, white wine, gruyuere cheese, baguette

Taken from www.seriouseats.com/recipes/2007/10/sunday-night-soups-french-onion-soup-recipe.html (may not work)