Dinner Tonight: Quick, Light French Onion Soup Recipe

• 1 pound sweet white or yellow onions, peeled and thinly sliced
• 2 cups dry white wine, such as Muscadet
• 2 tablespoons butter
• 6 cups chicken stock, preferably homemade
• 4 slices crusty bread or baguette
• 2 cups (5 ounces) freshly grated Gruyere cheese

1. Preheat the oven to 500u0b0F. Combine the onions, wine, butter, and a large pinch of salt in a baking dish and cook, uncovered, until the wine is absorbed almost completely into the onions, and they are tender and golden, 45 minutes or perhaps a little longer.
2. In the meantime, bring the chicken stock to a simmer in a large saucepan. Season to taste with salt and pepper.
3. When the onions are finished, divide them among 4 deep broiler-safe bowls. Cover the onions with chicken stock to fill the bowls, and place a slice of bread on each. Distribute the grated cheese over the bread and broil until the cheese is golden and bubbling, 2 to 3 minutes.

sweet white, white wine, butter, chicken stock, crusty bread, freshly grated gruyere cheese

Taken from www.seriouseats.com/recipes/2009/09/dinner-tonight-quick-light-french-onion-soup-recipe.html (may not work)