French Onion Soup

The only real preparation for onion soup is slicing the onions. Otherwise, what's needed is plenty of time for the onions to cook slowly enough to soften and turn golden without browning. However you don't need to watch it much. Onions are so sweet and delicate, that I prefer to use water or chicken stock rather than vegetable stock (which is often sweet and dominating) for the cooking liquid.

RECIPE INGREDIENTS
2 tablespoons (1/4 stick) butter
10 cups thinly sliced onions (from about 5 large)
1 cup dry white wine
10 cups chicken broth or water

Three 3-inch pieces baguette, halved diagonally
1 cup grated gruyere cheese

DIRECTIONS
Melt butter in a heavy chef's casserole or a large pot over medium-low heat. Stir in onions. Cover and cook until onions are very tender but not brown, stirring occasionally, about 1 hour. Add wine. Cover and cook until liquid has evaporated and onions are pale golden, stirring occasionally, about 30 minutes. Add broth or water. Bring to boil over medium-high heat. Reduce heat to medium and simmer until flavors blend, about 15 minutes. Season soup to taste with salt and pepper.


DO-AHEAD TIP: Soup can be made 1 day ahead. Cool. Cover and refrigerate. Rewarm before continuing.


Preheat broiler. Ladle soup into 6 flame-proof bowls. Top each with 1 baguette piece. Sprinkle with cheese. Broil until cheese melts and bubbles, about 1 minute. Sprinkle with freshly ground black pepper.


ALTERNATIVE: Arrange bread on a baking sheet. Sprinkle cheese evenly over bread pieces. Broil until cheese melts. Top soup with toasted cheese bread and serve.