I LOVE sauteed onions!!  The smell.  The taste.  The texture.

I even love cutting onions…they look like rainbows when you slice them. 🙂

So, of course this soup is already at the top of my list….and then throw some wine in the broth and top it with bread and gooey, melted cheese….ummmmm, yes please!

Most French Onion Soup recipes takes hours to cook so I was determined to find a quicker version.  I am proud to say I think I’ve come up with not only a quick recipe, but maybe my favorite ever French Onion Soup.

Let me know what you think!!  I modified a recipe I found at The Kitchn.

See below for more pictures!

Happy Cooking!

~ Gena

Ingredients:

Serves 4-5

• 5 onions, sliced thin **
• 6 T butter
• 3 T flour **
• 1 cup white wine (Sauvignon Blanc would be a good choice, but even the Riesling I had on hand was great, so I don’t think you can go wrong.)  🙂
• 4 cups beef broth
• 1 cup chicken broth
• 1/4 cup shredded Gruyere cheese
• 1 loaf french baguette, sliced on the diagonal **

**  Ingredients are used in other recipes from This Week’s Menu, starred to help in your planning.

Directions:

• Melt the butter in a large stockpot or soup pan over med. heat.
• Add the onions and saute on med. low for about 15 minutes, covered, stirring occasionally.  Turn the heat to med. and cook for another 5-10 minutes or until soft, stirring often.  Try to avoid the onions getting too brown, as they can become bitter.
• Add the flour and stir to coat.
• Add the wine and broths and stir to combine.  Bring to a boil and then reduce heat to low and simmer for another few minutes.
• Meanwhile, toast the baguette slices and set aside.
• To serve, ladle soup into individual oven proof bowls or soup crocks and top with 3 slices of bread and shredded cheese.
• Broil on high for 1-2 minutes, watching closely.  Cheese will be bubbly.  Carefully remove from oven and Enjoy!!