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“French onion soup is my favorite soup, and the cheese is by far my favorite part- with that being said, the Gruyere cheese is, in my opinion, the most important ingredient in this recipe. I would not substitute this cheese for any other kind. It is a great cheese for baking and the flavor is savory without overpowering the other ingredients.”
READY IN:
50mins
SERVES:
1-2
YIELD:
1-2 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450°. Slice onions into rings, removing center pieces. Fry in a pan with butter until golden brown.
  2. Add both cans of beef broth to onions and add salt and pepper to taste. Also, add a splash of white wine. Simmer for 20 minutes.
  3. While soup is simmering, grate the Gruyere cheese. Place aside.
  4. Pour soup into two oven safe bowls. (I used cast iron bowls) Add croutons to the top of the soup, and cover with shavings of Gruyere cheese.
  5. Bake for 10-15 minutes, or until cheese begins to brown on top.

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