French Onion Soup

Ingredients:

• 4 large yellow onions, thinly sliced
• 2 sweet onions, thinly sliced
• 1/2 cup unsalted butter
• 1 teaspoon sugar
• 1 cup dry white wine
• 4 cups high-quality beef broth
• 4 cups high-quality chicken broth
• Salt and pepper to taste
• 1 baguette, sliced
• 2 cups Gruyère cheese, grated

Instructions:

1. Caramelize Onions:

• In a large pot over medium heat, melt butter.
• Add yellow and sweet onions, sprinkle with sugar, and cook, stirring occasionally, until onions are golden brown and caramelized (about 30-40 minutes).

1. Deglaze with White Wine:

• Pour in dry white wine to deglaze the pot, scraping up any browned bits from the bottom.

1. Add Broth:

• Pour in beef and chicken broth, season with salt and pepper to taste.
• Bring the soup to a simmer and let it cook for an additional 20-30 minutes to allow flavors to meld.

1. Prepare Baguette Slices:

• Preheat the oven to broil.
• Arrange baguette slices on a baking sheet and toast until golden brown on both sides.

1. Assemble and Serve:

• Ladle the hot soup into oven-safe bowls.
• Place a few slices of toasted baguette on top of each bowl.
• Sprinkle a generous amount of Gruyère cheese over the bread.

1. Broil Until Cheese is Melted and Bubbly:

• Place the bowls on a baking sheet and broil until the cheese is melted and bubbly, about 2-3 minutes.

1. Serve Hot:

• Carefully remove the bowls from the oven, and let them cool slightly before serving.

Caramelizing Onions in the Crock Pot:

• Place sliced onions, butter, and sugar in the crock pot.
• Cook on low for 8-10 hours, stirring occasionally until onions are caramelized.

Make-Ahead Method:

• Prepare the soup up to the point of adding the bread and cheese.
• Refrigerate and, when ready to serve, follow steps 5-7.

Freezing:

• Allow the soup to cool completely before transferring to airtight containers.
• Freeze for up to 3 months.
• To reheat, thaw in the refrigerator overnight and reheat on the stovetop or in the microwave. Follow steps 5-7 before serving.