I'll save you the looking (and because I can't remember exactly):
French Onion Soup - Audeo
10 Vidalia or red onions
3 tablespoons butter
1 teaspoon salt
2 cups white wine
1 ¼ cups of canned beef consume (10 oz)
1 ¼ cups of good homemade chicken broth
1 ¼ cups of unfiltered apple cider
bouquet garni of thyme sprigs, bay leaf and parsley
1 loaf of country style bread
salt
ground black pepper
splash of Laphroaig scotch (optional)
1 cup Gruyere cheese, grated
Slice the onions into half rings. In a large cast iron skillet, preheated over medium heat, place the butter and melt, then add a third of the onions and sprinkle with salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. (This takes about 45 minutes to 1 hour.)
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes. (I recommend you drink any remaining wine…)
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute, or until toasted.
Season soup mixture with salt, pepper and scotch. Ladle the soup into crocks leaving one inch to the lip of the bowl. Into each bowl, place a bread round (toasted side down) on top of the soup and top the bread generously with grated gruyere. Return to the broiler and broil until the cheese is bubbly and golden, 1 to 2 minutes.
