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by Jaclyn Jecha

This is perfect for hot or cold days, no matter where you live or when the craving strikes. Make this comforting French onion soup by picking the best local yellow onions you can find and splurging on the best Gruyere. With a Swiss husband, cheese in our family is sacred; as it should be in every home!

French Onion Soup

3 lbs yellow onions, thinly sliced
3 tbsp butter
1 tbsp canola oil
1/4 cup brown sugar
1/4 tsp salt
1/2 tsp pepper
8 cups organic beef broth
2 cups dry white wine (preferably Sauvignon Blanc)
2 bay leaves
1 ½ cups grated Gruyere cheese

Place oil and butter in a Dutch oven on stove over medium to medium-high heat. Add onions, season with salt, pepper, and brown sugar. Sauté covered for approximately 3 minutes. Add 2 cups of white wine, increase heat to high, cover and let simmer until volume is reduced by half. Tip: This soup gets better the longer you reduce it!

Add bouillon and bay leaves, cook uncovered for approximately 1 hour; then remove bay leaves. Preheat oven to 400° F. Butter thinly sliced French bread and brown approximately 3-5 minutes. Remove from oven.

Ladle soup into oven-safe ramekins, top with bread and grated Gruyere. Bake until cheese is hot and bubbly. Serve warm. Makes 8-10 servings.