French Onion and White Wine Soup Recipe
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A tasty rendition of the classic French onion soup, flavored with white wine, and topped with a generous portion of melted Gruyere cheese.
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2 large sweet onions, sliced thin
1 leek, sliced thin (white and light green areas)
5 cups water
7 beef bouillon cubes
2 cloves garlic, chopped fine
1 teaspoon Worcestershire sauce
salt and pepper to taste
1/2 cup white wine, adjust to taste
8 slices baguette, 1
2 cups Gruyere cheese, shredded
:large skillet, individual oven proof bowls
Melt butter or margarine in a large skillet. Add onions, leeks and garlic. Stirring frequently, sautÃ© 30-45 minutes over medium high heat until onions are caramelized and lightly golden brown.
Reduce heat to simmer, add beef boullion, Worcestershire sauce and seasonings. Cook on low for 20-25 minutes. Add wine the last 5 minutes of cooking.
Heat oven to 425ÂºF-405ÂºF. Ladle soup into oven proof serving bowls. Place 2 slices of toasted bread on top of soup and divide shredded cheese among the bowls. Place filled bowls on a baking sheet with sides. Bake 10 minutes or until cheese bubbles and is lightly browned. Serve immediately.
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