Ingredients
6 tablespoons unsalted butter
8 ½ cups thinly sliced yellow onion (5-6 medium onions)
½ teaspoon salt
pinch sugar
4 garlic cloves, minced
1 ½ cups dry white wine
2 tablespoons all-purpose flour
8 cups low-sodium stock (beef, chicken or vegetable), chilled
salt, pepper and cayenne
12 (1/4 inch) baguette slices, cut on diagonal
3 cups grated Comte cheese (or Emmentaler or Gruyere)
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To cook onions: Heat butter over medium heat in Dutch oven or other large, heavy-bottomed pot. Stir in onions, salt and sugar. Cover pot. Reduce heat to low. Cook for 10 minutes or until onions are soft. Uncover. Cook, stirring occasionally, for 40 to 45 minutes or until onions are dark-caramel color.
To add garlic, wine: Stir in garlic. Cook for 2 minutes. Stir in wine. Cook for 15 to 20 minutes or until wine evaporates. Stir in flour. Cook for 2 minutes.
To add stock: Take pan off heat. Stir in cold stock. Return pan to heat. Bring soup to a boil. Reduce to low. Simmer, covered, for 30 minutes. Taste and season as needed with salt, pepper and cayenne.
To toast bread: Meanwhile, toast baguette slices in 300-degree oven for 5 to 10 minutes.
To serve: Ladle soup into 6 oven-safe bowls. Top each with toasted baguette slice and 1/2 cup cheese. Place bowls on rimmed baking sheet. Place under broiler. Cook for 10 minutes or until cheese is golden brown and bubbly.
Nutrition information: One serving provides 640 calories (46 percent from fat), 32.9 grams fat (18.5 grams saturated, 10.1 grams monounsaturated), 89.9 milligrams cholesterol, 29.5 grams protein, 49.1 grams carbohydrates, 3.3 grams fiber, 862.3 milligrams sodium.
