PREP TIME: 20 Minutes
COOK TIME: 2 Hours
SERVINGS: 6 Servings
- 1 stick Butter
- 4 whole Large Yellow Onion, Sliced Thin
- 1 c. Dry White Wine
- 4 c. Low Sodium Chicken Broth
- 4 c. Beef Broth
- 2 cloves Minced Garlic
- ½ Tbsp. Worcestershire Sauce
- Several Thick Slices Of French Bread Or Baguette
- 8 oz. Gruyere Cheese, Grated
- 8 oz. Swiss Slices
- 8 oz. Provolone Cheese
- Preheat oven to 400 degrees.
- Melt butter in a heavy soup pot or Dutch oven over medium-low heat.
- Add onions and cook, covered, for 20 minutes.
- Place soup pot into the oven with the lid slightly ajar to ensure the onions will brown.
- Allow onions to cook in the oven for 1 hour, stirring at least once during the cooking process so onions won’t stick and burn.
- Remove pot from oven and place back on stovetop over medium heat, stirring gently, for about five minutes.
- Turn off heat and pour in wine, then turn heat back to medium.
- Cook wine for five minutes, allowing it to reduce.
- Add broths, Worcestershire Sauce, and minced garlic and reduce heat to low. Simmer for 30 to 45 minutes.
- Butter one side of the bread slices and broil over low heat, allowing bread to brown and become crispy.
- When soup is ready, ladle into bowl or ramekin. Place crispy bread on top, and then layer all 3 cheeses generously, starting with the Gruyere Cheese.
- Broil until cheese is melted and bubbly.
- Serve immediately.