What is better on a chilly day than French Onion Soup? This one is from Patricia Wells. It’s amazing! Use a stainless steel pan to roast the onions in for a quick clean up.
1 lb sweet white onion, sliced thi
2 c dry white wine
2 tbsp butter
6 c beef stock, preferably homemade
6 slices of sourdough
2 c shredded gruyere
Preheat oven to 425.
In a 12 inch stainless steal skillet, add onions, butter and wine. Cook for 45 minutes until moist of the moisture is absorbed, stirring several times.
Bring the stop to a simmer.
Distribute the onions amount 6 deep, oven proof bowls, pour in stock, top with slice of bread and cheese
Place soup bowls on a baking sheet and boil until cheese is melted.