This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.

What You’ll Need:

• 1/4 c. butter
  
• 3 large onions, sliced
  
• 2 T. flour
  
• 4 c. good chicken stock
  
• 1/2 c. dry red wine
  
• 4 slices French bread, cut into croutons and lightly toasted
  

• 1/2 c. grated Swiss cheese

Directions:

Step 1: Melt the butter in a 6-quart stock pot. Add the sliced onions and cook, stirring occasionally until tender. *Note: When slicing onions, cut about 1/2 inch from the stem end but leave the root end intact. Cut the onion from the root end to the top of the onion making two equal onion halves. Remove the outer peel of each half and cut the onion into slices beginning at the stem end and working the way to the root. The onion is held together at the root and keeping it intact will allow easy slicing without having the onion fall apart. I cut the onions about 1/8" in thickness for this recipe

Step 2: When the onions are tender and start to turn golden brown, sprinkle with flour and continue to cook, stirring frequently as the flour blends into the onions and butter and golden bits begin to form on the bottom of the pan. Be careful at this point not to burn. Deglaze the pan with the red wine. Pour it in slowly making sure to scrape up the tiny golden bits that have formed in the bottom of the pan. Add the stock and simmer for 15 to 20 minutes.

 
Step 3: Heat the oven to 450 degrees.
 

Step 4: Ladle into 4 heatproof bowls. Place croutons on each bowl and sprinkle with cheese. Bake for approximately 5 minutes watching carefully. As soon as the bread and cheese begin to bubble and brown, remove from the oven and serve at once.

Serves 4