 | | Directions |
- Melt butter or margarine in a large skillet. Add onions, leeks and garlic. Stirring frequently, sauté 30-45 minutes over medium high heat until onions are caramelized and lightly golden brown.
- Reduce heat to simmer, add beef boullion, Worcestershire sauce and seasonings. Cook on low for 20-25 minutes. Add wine the last 5 minutes of cooking.
- Heat oven to 425ºF-405ºF. Ladle soup into oven proof serving bowls. Place 2 slices of toasted bread on top of soup and divide shredded cheese among the bowls. Place filled bowls on a baking sheet with sides. Bake 10 minutes or until cheese bubbles and is lightly browned. Serve immediately.
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Prep Time: 30 minutes
Cook Time: 1 hour
Container: large skillet, individual oven proof bowls
Servings: 4
|  | | Ingredients | | - | | 2 large sweet onions, sliced thin |
| - | | 1 leek, sliced thin (white and light green areas) |
| - | | 5 cups water |
| - | | 7 beef bouillon cubes |
| - | | 2 cloves garlic, chopped fine |
| - | | 1 teaspoon Worcestershire sauce |
| - | | salt and pepper to taste |
| - | | 1/2 cup white wine, adjust to taste |
| - | | 8 slices baguette, 1 |
| - | | 2 cups Gruyere cheese, shredded |
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