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Ingredients

3 tablespoons butter 3 onions, thinly sliced 2 tablespoons water 2 ½ tablespoons all-purpose flour 6 ⅓ cups chicken stock ⅓ cup white wine 1 tablespoon white wine ½ teaspoon salt ¼ teaspoon ground black pepper 6 (1/2 inch) slices French baguette ½ cup shredded Gruyère cheese

Nutrition Info

174.2 calories carbohydrate: 14.6 g cholesterol: 26 mg fat: 9.6 g fiber: 1.3 g protein: 5.5 g saturatedFat: 5.6 g servingSize: - sodium: 1053.3 mg sugar: 3.3 g transFat: : - unsaturatedFat: : -

Melt butter in a large saucepan over low heat. Add onions, cook, stirring constantly, until golden, 15 to 30 minutes. Add water, cover and cook until onions are very tender, about 15 minutes.
Sprinkle flour into the saucepan, cook, stirring constantly, until onions are coated, about 5 minutes. Pour in chicken stock and 1/3 cup plus 1 tablespoon white wine, season with salt and pepper. Bring to a boil, reduce heat and simmer gently until flavors combine, about 20 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Toast baguette slices until very crisp, 3 to 5 minutes. Divide slices among 6 oven-safe soup bowls. Ladle soup on top. Sprinkle Gruyère cheese over each bowl.
Transfer bowls to the preheated oven, broil until cheese is melted and bubbly, 3 to 5 minutes.

6 servings

An authentic and warming recipe for French onion soup, complete with slices of baguette and topped with cheese. Enjoy!