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Soupe a l'Oignon

1 large white onion, thinly sliced
2 cups dry white wine
2 tablespoons unsalted butter
6 cups unsalted chicken stock
6 slices crusty baguette
2 cups freshly grated Gruy\xe8re cheese

Preheat the oven to 425 F.

Combine the onion, wine, and butter in a baking dish and braise,
uncovered, until the onion is very soft and most of the liquid is
absorbed, about 45 minutes. Increase the oven temperature to broil.

Meanwhile, bring the stock to a simmer in a large, non-reactive
saucepan.

Evenly distribute the cooked onions among 6 deep, round soup bowls.
Pour in the simmering stock. Place a round of bread on top of each;
evenly distribute the grated cheese. Place the soup bowls under
the broiler and broil just until the cheese is melted and nicely
gratin\xe9ed,

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