From Bistro by Sharon O'Connor
From the celebrated Paris bistro La Poule au Pot, this classic soup is even more flavorful when prepared a day in advance.
¼ cup olive oil
5 large yellow onions, thinly sliced
2 cups dry red or white wine
8 cups low-salt chicken stock or broth
8 thick slices day-old French bread
3 cups shredded Gruyere or Swiss cheese
- In a large, heavy pot over high heat, heat the oil until almost smoking. Add the onions and reduce heat to medium. Cook the onions for 30 minutes, or until they are soft and an even deep golden brown; stir frequently with a wooden spoon and scrape up all the browned bits from the bottom of the pan.
- Pour in the wine, raise heat to high, and boil until the soup is reduced by one third. Stir in the stock or broth and bring to a boil. Reduce heat to medium-low and simmer for 20 to 30 minutes. Season with salt and pepper. (You can refrigerate the soup, covered for up to 3 days; bring to a simmer before continuing.)
- Preheat the broiler. Place 8 deep ovenproof soup bowls or crocks on a baking sheet. Ladle the soup into the bowls, add a slice of the bread to each bowl, and generously sprinkle the shredded cheese on top. Broil for 3 to 4 minutes, or until the cheese is golden and bubbling. Serve immediately.
Makes 8 servings