from The Pioneer Woman
1 stick butter
4 large onions
1 cup dry white wine (I used chardonnay)
4 cups chicken stock, low sodium
4 cups beef broth
2 cloves garlic
Gruyere cheese, shredded
1. Slice the onions thin, but not paper thin.
2. Heat butter in a heavy, ovenproof pot or dutch oven over medium heat.
3. Add onions & stir to coat with butter.
4. Cover the pot & continue cooking over medium-low heat for 20 minutes. Stir occasionally.
5. After 20 minutes place pot in a 400 degree oven for 1 hour. Keep the pot covered but crack the lid a bit to allow the onions to brown. Stir onions halfway through.
6. If after an hour, the onions aren't quite brown enough, stick the pot back in the oven for 10 minutes.
7. As soon as the onions are down browning in the oven, scrape the brown bits off the side & bottom of the pot.
8. Cook onions over medium heat, stirring gently, for about 5 minutes.
9. Add cup of wine and continue to cook for another 5 minutes, or until the wine starts to reduce.
10 Add chicken stock & beef broth. Turn heat to simmer.
11. Add 2 cloves of minced garlic.
12. Add a couple dashes of Worcestershire sauce.
13. Simmer soup, covered, for 30 - 45 minutes.
14. Butter slices of French bread & place under the oven's broiler until crispy. Will only take a couple minutes.
15. Ladle soup into ovenproof bowls or ramekins.
16. Place bread on top of the soup.
17. Generously sprinkle with Gruyere.
18. Place bowls/ramekins on a cookie sheet under the broiler until the cheese is melted & bubbly. Watch carefully so it is does not burn.