Cooking Instructions
- 1
Preheat the oven to 400°F
- 2
In a large, heavy soup pot or Dutch oven, melt the butter over medium-low heat, add the onions and cook, covered, for 20 minutes
- 3
Place the soup pot into the oven with the lid slightly ajar to ensure the onions will brown. Allow the onions to cook in the oven for 1 hour, stirring once, half way through
- 4
Remove the pot from oven and place back on the stovetop over medium heat. If the onions aren't yet golden brown, cook for 5 to 10 minutes more, stirring frequently
- 5
Turn off the heat and pour in the wine, return the heat back to medium and cook the wine for 5 minutes, allowing it to reduce
- 6
Add the broths, Worcestershire sauce, garlic, salt, and pepper, bring to a simmer, then reduce the heat to low, simmer for 30 to 45 minutes
- 7
Preheat the broiler to low, butter and dust with salt and pepper both side of the bread slices and broil for 1 to 2 minutes each side, allowing the bread to brown and become crispy
- 8
When the soup is ready, ladle it into oven-proof bowls or ramekins set on a sheet tray, and place the crispy bread on top, then sprinkle generously with the gruyère, broil until the cheese is melted and bubbly, 2 to 3 minutes
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