Ingredients
3 tbsp. olive oil
2 lb. yellow onions
Coarse salt
fresh ground pepper
1/2 c. white wine
8 c. homemade or low-sodium chicken stock
4 sprig thyme
3 tbsp. port (optional)
1/2 baguette
12 oz. Morbier cheese
Preparation
Step 1In a large pot or Dutch oven with a tight-fitting lid, heat oil over medium. Add onions and cook, stirring occasionally, until dark golden and caramelized, 30 to 40 minutes. Season with salt and pepper. Add wine, and bring to a boil over medium-high heat; continue boiling until reduced by half.Step 2Add stock and thyme. Bring to a boil; reduce heat and simmer until onions are very soft, about 30 minutes. Stir in port, if using.Step 3Meanwhile, heat broiler with rack in middle. Ladle soup into 6-ounce ramekins, then top each with a toasted baguette slice or two. Drape cheese on top of bread so it hangs over the edge of the ramekin slightly. Place ramekins on a rimmed baking sheet and broil until cheese is browned in spots, about 1 1/2 minutes. Serve immediately.
