Christopher Michel has been the Senior Food and Gardens Editor at Country Living Magazine since March of 2021. Chris has over ten years of experience writing and editing for national magazines and websites, mostly in the food space, such as Cooking Light, The Kitchn, Rodale’s Organic Life, and Bon Appetit. Prior to that, Chris worked in a variety of food spaces in New York City. In 2022, Chris completed the Alabama Master Gardener’s Program hosted by the Alabama Cooperative Extension System.
\nChris lives in Birmingham, AL, where he enjoys running, reading, and cooking for his wife and two girls.","image":"https://hips.hearstapps.com/rover/profile_photos/4ee90ba8-a422-457b-8971-34d2096febf7_1623953979.jpg"},"name":"Classic French Onion Soup","prepTime":"PT45M","cookTime":"PT0S","totalTime":"PT1H45M","recipeIngredient":["4 tbsp. (1/2 stick) unsalted butter","3 lb. (about 6 medium-size) onions, thinly sliced","Kosher salt","1/4 c. dry white wine","2 tbsp. dry sherry","1 tbsp. all-purpose flour","6 c. beef broth","4 thick slices crusty bread","4 oz. Gruyère cheese, grated (about 1 cup)"],"recipeInstructions":[{"@type":"HowToStep","text":"Melt butter in a large Dutch oven or pot over medium heat. Add onion and season with salt. Reduce heat to medium-low and cook, stirring often at first and then only occasionally, until onions are golden brown and caramelized, 1 hour to 1 hour 15 minutes. "},{"@type":"HowToStep","text":"Add white wine and dry sherry and bring to a boil. Add flour and cook, stirring, until thickened, 1 to 2 minutes. Stir in broth and let simmer 10 minutes. Season with salt. "},{"@type":"HowToStep","text":"Heat oven to broil. Place 4 broiler-safe bowls on a sheet tray and fill with soup. Top each with a slice of bread (trimming to fit, if necessary) and cheese, dividing evenly. Broil until cheese is golden brown, 1 to 2 minutes. Serve immediately."}],"recipeYield":"8 serving(s)","recipeCuisine":["French"],"recipeCategory":["dinner party","Sunday lunch","soup"],"aggregateRating":{"@type":"AggregateRating","ratingValue":5,"reviewCount":1,"worstRating":1,"bestRating":5},"@context":"http://schema.org"}
Step 1Melt butter in a large Dutch oven or pot over medium heat. Add onion and season with salt. Reduce heat to medium-low and cook, stirring often at first and then only occasionally, until onions are golden brown and caramelized, 1 hour to 1 hour 15 minutes.
Step 2Add white wine and dry sherry and bring to a boil. Add flour and cook, stirring, until thickened, 1 to 2 minutes. Stir in broth and let simmer 10 minutes. Season with salt.
Step 3Heat oven to broil. Place 4 broiler-safe bowls on a sheet tray and fill with soup. Top each with a slice of bread (trimming to fit, if necessary) and cheese, dividing evenly. Broil until cheese is golden brown, 1 to 2 minutes. Serve immediately.