down! Makes for a beautiful presentation for company too!
Along with other benefits, onions are full of sulfides which help lower blood pressure and they contain fructo-oligosaccharides which can reduce tumors groaning in the colon and stomach cancers. Early settlers even used them to treat colds, coughs and asthma! So, have a second helping :)
Serves: 6
Ready In: About 1 hour 30 min
Wine Pairing: Sauvignon Blanc
You Will Need:
- 3 Tablespoons unsalted butter
- 1 Tablespoon EVOO
- About 4 large yellow onions chopped. Don't know how to chop an onion? Click here: http://www.youtube.com/watch?v=TwGBt3V0yvc
- Pinch of salt and pepper
- 2 cups dry white wine
- 8 cups low sodium beef broth
- 1 bay leaf (you can find these with the spices)
- sliced whole grain sourdough, or bread of choice
- about 3 cups of gruyere cheese (or any melty cheese you like)
Method:
- Preheat oven to 400.
- Melt the butter and the oil in large pot on the stove.
- Add onions and sprinkle with salt and pepper. Cover and let cook, stirring often, until onions are like a translucent color. This will take 25-30 min.
- Add the wine and turn heat to high and let cook until the liquid is reduced to half. This will take about 10 min.
- Add the broth and bay leaf and reduce the heat to medium-low. Let cook (uncovered) for about 45 min.
- Put slices of bread on a baking sheet and bake for 3-5 on each side. Put them aside for now.
- Take the bay leaf out and throw it away.
- Fill soup into oven safe bowls (and place on baking sheet), put a slice of bread on each bowl and sprinkle with as much cheese as you want. Bake them in the oven for about 10 min. or until the cheese is nice and melty!
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