French Onion Soup 

French Onion Soup Sweet Vidalia Onions, white wine vinegar, and beef broth make this French Onion Soup a delicious meal starter.

French Onion Soup
Makes 6 servings
  • 5 tablespoons unsalted butter
  • 2 pounds Vidalia onions, thinly sliced
  • 1 pound red onions, thinly sliced
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon sugar
  • ½ cup dry white wine
  • 6 cups low-sodium beef broth
  • 10 sprigs fresh thyme
  • 2 bay leaves
  • 1 baguette, cut into 1-inch slices
  • 1 cup shredded Gruyère cheese
  • Garnish: ground black pepper
  1. In a large Dutch oven, melt butter over medium heat. Add onions; cook, stirring occasionally, until softened, about 15 minutes. Add salt, pepper, and sugar; cooking, stirring occasionally, until onions are deep golden brown, 45 to 50 minutes.
  2. Increase heat to high. Add wine; cook until most of liquid has evaporated. Stir in broth. Tie together thyme sprigs and bay leaves with kitchen twine; add to broth. Bring to a boil; reduce heat to medium, and cook, uncovered, until soup is slightly thickened, about 30 minutes.
  3. Preheat oven to broil.
  4. Place 6 (7-ounce) ramekins on a small baking sheet. Ladle soup into ramekins, filling each three-fourths full. Place 1 baguette slice on top of each serving. Sprinkle with cheese.
  5. Broil until cheese is golden brown. Garnish with pepper, if desired.

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