Surely you've had it a hundred times in a restaurant, but you've probably never made it at home. You know it sounds simple ... but it invariably challenges you in the flavoring and you're worried that you don't have a bowl you can throw under the broiler and melt the cheese? Have no fear, we can fix this problem.
First you need onions, I like big Vidalia ones, and lots of them! To make a batch of soup to serve between 6-8 people big bowls (or 10-12 cups) you'll want about 5# of onions (don't worry about trying to get the measure here, I'll leave the full list at the bottom). Halve and peel the onions, slice thinly. Heat the butter in a large, heavy bottom, stock pot over medium heat and then add the onions. Using a large wooden spoon, and/or tongs, continue to stir the onions as they cook down until clarified and sticking to the spoon/tongs (about 35 - 45 minutes).
Once the onions are done add the white wine and sugar and cook down for about 5 minutes, and then add the diced Sage and the stock. Reduce heat to low and cook for at least another hour to allow all of the flavorful goodness to develop.
Toast the bread lightly on one side in the oven to keep it from breaking down in the soup as quickly. Once toasted, place two sides of the bread into the soup and top with the cheese and then put them into the oven under a broiler. Broil until the cheese is melty and bubbly and then plate, serve and enjoy!
Ingredients:
5# Vidalia onions
8 cups beef stock (I like Kitchen Basics low sodium)
2 Tbsp butter
1 cup dry white wine
1 Tbsp sugar
1 Tbsp fresh Sage, diced
1 lb Gruyere cheese, grated or thinly sliced
1 French baguette, sliced
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