- 6 medium yellow onions, thinly sliced
- 6 cloves of garlic, minced
- 1 cup dry white wine
- 32 oz of beef broth
- 2 sticks, or 1 cup, of butter
- 1 tsp salt
- 2 tbsp corn starch
- Provolone or Swiss cheese
- Croutons or crusty bread
Thinly slice 6 medium yellow onions.
Mince 6 cloves of garlic.
Put sliced onions and minced garlic into a soup pot with 2 sticks, or 1 cup, of butter.
Caramelize your onions over medium to low heat. You want them to be a lightly browned but not crispy.
After they’ve been caramelized add 1 tsp of salt and 2 tbsp of corn starch.
Combine thoroughly into the onions.
Add 1 cup of dry white wine.
Cook for about 1 minute.
Add 32 oz, or 4 cups, of beef broth.
Bring to a simmer.
Simmer for 10 minutes.
Place 8 ramekins on a baking sheet.
Divide mixture into 8 ramekins.
Top each ramekin with 1 slice of French bread and 1 slice of cheese.
I think many restaurants use swiss cheese, there are a few other cheese options out there but I generally use provolone. I personally think swiss cheese is kind of bland and I really like the flavor of provolone.
After the ramekins are topped with cheese place the baking sheet of ramekins into the oven.
Broil on high for 3-5 minutes until the cheese is bubbly and slightly browned.
Be careful this is extremely hot.