Easy French Onion Soup
SERVES 6
3 large yellow onions
3 sweet onions, such as Vidalia
6 tablespoons butter
4 to 5 sprigs fresh thyme
4 bay leaves
1 cup dry white wine
4 cups beef broth
1 (14.5-ounce) carton low-sodium chicken broth
1 dash Worcestershire sauce
Salt and pepper to taste
1 baguette
Olive oil
1 (8-ounce) block Gruyère cheese, grated
With a sharp knife, thinly slice onions. Melt butter in a Dutch oven over medium heat; add onions, thyme, and bay leaves. Stir occasionally until onions are caramelized and a rich, dark brown color, about 35 to 40 minutes. Add 1 cup white wine and next 4 ingredients. Simmer for 45 minutes. Be sure to remove the bay leaves and thyme sprigs before serving.
While the soup simmers, preheat the oven to 350 degrees. Slice the baguette into ½-inch slices. Brush both sides with olive oil; bake for 15 minutes, flipping halfway through. Remove from the oven. Increase the oven to broil. Spoon soup into oven-proof crock or bowl, place a baguette or two on top of soup, and top with cheese. Broil until cheese is hot and bubbly and begins to brown.
