French Onion Soup
Rachel K.
- onions
- beef stock
- dry white wine
- baguette slices
- Gruyère cheese
- Caramelise onions in butter over low heat for 45 minutes until deep golden.
- Add wine, reduce, then add stock and simmer 20 minutes.
- Ladle into ovenproof bowls, top with bread and Gruyère, broil until bubbly.