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Fresh Onion Soup for One


3 onions
2 tablespoons unsalted butter
1/2 teaspoon slat
1/2 cup white wine
2 cups low-sodium chicken broth
1/4 teaspoon ground dried thyme
1/4 teaspoon dried parsley
2 bay leaves
Fresh-ground black pepper
Traditional toppings: slice of crunchy bread, 1/2-1 cup Fontina or Gruyere cheese


  1. Halve the onions lengthwise and thinly slice into half moon shapes. Melt butter in a medium pot. Once butter has melted, add half the onions in a layer and sprinkle with salt. Repeat second layer of onions and remaining salt. Sweat down for 15 minutes, covered, and do not stir. After that, stir occasionally until onions are dark mahogany, total time about 45 minutes.
  2. Add wine and simmer uncovered, stirring slightly to deglaze the pan. Add chicken broth, thyme, parsley, bay leaves and pepper, simmer 15 more minutes.
  3. Place oven rack in top third of the oven and heat broiler. Cut any portion of bread off so it will fit like a cap over the soup, pop into the toaster until crisp. Pour soup into oven-safe crockware, top with toast, sprinkle with cheese and broil until cheese is bubbly and golden, 1 to 2 minutes.

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