French Onion Soup

20 mins
Serves 1
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Directions

  1. 1Finely slice four yellow onions.
  2. 2Finely slice four yellow onions.
  3. 3Finely slice four yellow onions.
  4. 4In a large pot, melt two tablespoons of butter over medium-high heat.
  5. 5In a large pot, melt two tablespoons of butter over medium-high heat.
  6. 6In a large pot, melt two tablespoons of butter over medium-high heat.
  7. 7Add the sliced onions and cook, stirring frequently, until caramelized (about 15-20 minutes).
  8. 8Add the sliced onions and cook, stirring frequently, until caramelized (about 15-20 minutes).
  9. 9Add the sliced onions and cook, stirring frequently, until caramelized (about 15-20 minutes).
  10. 10Deglaze the pot with one tablespoon of water several times to prevent burning.
  11. 11Deglaze the pot with one tablespoon of water several times to prevent burning.
  12. 12Deglaze the pot with one tablespoon of water several times to prevent burning.
  13. 13Add one cup of white wine, four cups of beef broth, and one sprig of thyme.
  14. 14Add one cup of white wine, four cups of beef broth, and one sprig of thyme.
  15. 15Add one cup of white wine, four cups of beef broth, and one sprig of thyme.
  16. 16Stir in one teaspoon of Worcestershire sauce.
  17. 17Stir in one teaspoon of Worcestershire sauce.
  18. 18Stir in one teaspoon of Worcestershire sauce.
  19. 19Add one tablespoon of butter.
  20. 20Add one tablespoon of butter.
  21. 21Add one tablespoon of butter.
  22. 22Slice a baguette and drizzle with olive oil.
  23. 23Slice a baguette and drizzle with olive oil.
  24. 24Slice a baguette and drizzle with olive oil.
  25. 25Toast the baguette slices until golden brown.
  26. 26Toast the baguette slices until golden brown.
  27. 27Toast the baguette slices until golden brown.
  28. 28Ladle the soup into oven-safe bowls.
  29. 29Ladle the soup into oven-safe bowls.
  30. 30Ladle the soup into oven-safe bowls.
  31. 31Top with toasted baguette slices and a cup of shredded Gruyere cheese.
  32. 32Top with toasted baguette slices and a cup of shredded Gruyere cheese.
  33. 33Top with toasted baguette slices and a cup of shredded Gruyere cheese.
  34. 34Broil until the cheese is melted and bubbly.
  35. 35Broil until the cheese is melted and bubbly.
  36. 36Broil until the cheese is melted and bubbly.

Ingredients

  • 4 yellow onions
  • 4 yellow onions
  • 4 yellow onions
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 1 tablespoons water
  • 1 tablespoons water
  • 1 tablespoons water
  • 1 cup white wine
  • 1 cup white wine
  • 1 cup white wine
  • 4 cups beef broth
  • 4 cups beef broth
  • 4 cups beef broth
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 baguette
  • 1 baguette
  • 1 baguette
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 cup gruyere cheese
  • 1 cup gruyere cheese
  • 1 cup gruyere cheese

Equipment

knifecutting boardlarge potspatulaspoon