Ingredients

How to make it

  • Melt butter in large deep skillet. When hot, add onions and cook, uncovered, 30 minutes over medium low heat. Stir a few times during cooking.
  • Pour in wine & mix well. Cook over medium heat until wine reduces to half. (About 3-4 minutes)
  • Pour in stock, mix well, add bay leaf and all seasonings. Mix well and cook, uncovered, about 35 minutes over low heat.
  • Preheat oven to 425 degrees.
  • Ladel soup into individual ovenproof onion soup bowls. Cover with toasted rounds, top with grated Gruyere. Bake about 15 minutes or until cheese is bubbly brown.

Reviews & Comments 4

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    " It was excellent "
    frankieanne ate it and said...
    I don't like my soups to have much broth in them so I really liked this. I cut this in half; used two sweet onions and two cups of vegetable broth and 1/4 cup of wine. I went to two stores and couldn't find a chunk (or is it a hunk? :D) of gruyere - only sliced. So I put two layers of the sliced cheese on top. Very filling and it gave me a chance to use my soup crocks! I added two pictures and a thread in IMI. 10/26/13
    Baked White Wine And Onion Soup
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  • diamondgirl 3 years ago
    This looks very delicious
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  • 22566 3 years ago
    Thank-you for this wonderful soup recipe.
    I like Onion soup a great deal and with the White Wine...Well...Yep!!
    Kind Regards
    Joyce
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    " It was excellent "
    jkirk ate it and said...
    Excellent
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    " It was excellent "
    jkirk ate it and said...
    Kind of like a french onion soup that I like to make. 5 Stars for this one!
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  • maureenlaw 3 years ago
    Yum!
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