French Onion Soup

French Onion Soup is a recipe appearing in The Pioneer Woman Cooks: Food from my Frontier.

Official description
There are few things that make me want to live year-round in a freezing climate more than French Onion Soup. The oniony-beefy broth... the crouton... the crown of melted cheese. Whoever invented this soup is my hero.

Recipe

 * 4 large yellow onions
 * 1/2 cup (1 stick) butter
 * 1 cup (generous) dry white wine)
 * 4 cups (1 quart) low-sodium chicken broth
 * 4 cups (1 quart) low-sodium beef broth
 * 4 to 5 dashes Worcestershire sauce
 * 2 garlic cloves, minced
 * Several thick slices French bread or baguette, drizzled with olive oil and toasted
 * 8 ounces Gruyere or Swiss cheese, sliced thick

Slice the onions in half from root to tip, then slice them up.

Melt the butter in a heavy pot or Dutch oven over medium-low heat.

Add the onions, stir to coat them with butter, then cook them, covered, for 20 minutes, or until they are translucent and soft. Place the pot into the oven with the lid slightly ajar.

Roast the onions for one hour, stirring twice to keep them from burning. (Some dark parts, as shown above [in cookbook], are fine.)

Return the pot to the stovetop over medium heat and pour in the wine. Stir, scraping the pan. Cook for 5 minutes, or until the wine reduces.

Next, add the chicken broth...

The beef broth...

The Worcestershire sauce...

And the garlic.

Reduce the heat to low and let the soup simmer for 45 minutes.

To serve, turn on the broiler. Ladle the soup into ovenproof bowls. Place one or two pieces of toasted bread on top of the soup, depending on the size of the bowl.

I put in a little extra. I like carbs.

Place a thick slice of cheese on top of each bowl, then place the bowls on a cookie sheet and broil just long enough for the cheese to become melted, bubbly, and slightly toasted on top.

Close your eyes. Savor the moment. Grab your spoon. Dig in!