French Red Onion Soup

Name: French Red Onion Soup
Yield: 4 servings
Ingredients: 1 2 cups reduced-sodium chicken broth; 1 2 cups water; 1 2 whole star anise; 1 6 black peppercorns; 1 2 pounds red onions, cut into 1/2-inch wedges; 1 3 tablespoons olive oil; 1 1/2 cup dry red wine; 1 4 (1-inch-thick) slices of baguette; 1 2 cups coarsely grated Manchego or Gruyère (6 to 7 ounces)

From the kitchen of Carly

Deep golden red onions caramelize into sweet, silky strands, then simmer in a spiced broth brightened by red wine. Topped with melted Manchego and toasted baguette, this is French onion soup stripped of pretense, pure comfort in a bowl.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 cups reduced-sodium chicken broth
12 cups water
12 whole star anise
16 black peppercorns
12 pounds red onions, cut into 1/2-inch wedges
13 tablespoons olive oil
11/2 cup dry red wine
14 (1-inch-thick) slices of baguette
12 cups coarsely grated Manchego or Gruyère (6 to 7 ounces)

Instructions

Bring broth, water, spices, and 1/2 teaspoon salt to a boil. Remove from heat and let steep 15 minutes.
Meanwhile, cook onions in oil with 1/4 teaspoon salt in a heavy medium pot over medium heat, covered, stirring occasionally, until deep golden, about 15 minutes. Add wine and boil, uncovered, until reduced to 2 tablespoons, about 1 minute.
Strain broth through a sieve into onion mixture and briskly simmer, uncovered, 10 minutes. Season with salt.
Preheat broiler.
Ladle soup into 4 ovenproof bowls set in a 4-sided sheet pan. Place baguette slices on top and sprinkle each with 1/2 cup cheese. Broil about 6 inches from heat until cheese is melted and bubbling, about 2 minutes.