French Onion Soup

I know that I am a weirdo but this soup is a romantic soup to me. Can't explain it. It is dark and delicious. Maybe it is the wine flavor that I love:)


French Onion Soup
(From Pioneer Woman cooks blog)

1 stick Butter
4 whole Large (or 6 Medium) Yellow Onions, Halved Root To Tip, And Sliced Thin
1 cup Dry White Wine if using Cooking wine, season to taste.
4 cups Low Sodium Chicken Broth (I make my own with no salt)
4 cups Beef Broth (I use Costco’s beef broth in a jar)
2 cloves Minced Garlic
2 tsp Worcestershire Sauce (I add to taste)
Several Thick Slices Of French Bread Or Baguette (homemade artisan bread was perfect)
Swiss or Provolone cheese, 1 oz or so...to melt on top

Preheat oven to 400 degrees.

Melt butter in a heavy soup pot or Dutch oven over medium-low heat. Add onions and cook, covered, for 20 minutes. Place soup pot into the oven with the lid slightly ajar to ensure the onions will brown. Allow onions to cook in the oven for 1 hour, stirring at least once during the cooking process so onions won’t stick and burn.

Remove pot from oven and place back on stovetop over medium heat. Stir, scraping off all the brown, flavorful bits. Turn off heat and pour in wine. (Cooking wine is saltier, so go carefully if you didn’t use low sodium broth)Turn heat back to medium. Cook wine for five minutes, allowing it to reduce. Add broths, Worcestershire Sauce and minced garlic and reduce heat to low. Simmer for 30 to 45 minutes.

Butter one side of the bread slices and broil over low heat, allowing bread to brown and become crispy.
When soup is ready, ladle into bowl or ramekin. Place crispy bread on top, and then sprinkle generously with grated cheese. Broil until cheese is melted and bubbly.

Serve immediately.