french onion soup 🧅 There’s something weirdly therapeutic about slowly caramelizing onions for an hour. It’s just you, a wooden spoon, and the smell of butter taking over your whole apartment. And I finally nailed my French onion soup recipe with crispy baguette slices, a lake of melty Gruyère, and that rich, slightly sweet broth underneath. Heaven. Honestly, the hardest part was waiting for the onions to do their thing, but not the grocery shopping, because I got everything through @Shipt . It’s dangerous how easy it is to get butter, broth, and bread dropped at your door when the craving hits. Use code RYAN10 for $10 off your next order of $35 or more #Shiptpartner 3 tbsp. butter 5 large onions, sliced Salt 2 tbsp. flour 1/4 cup white wine 2 qt. vegetable stock 2-4 tbwiseWorcestershire 2-3 tbsp. White wiso 4 tbsp. Sherry wine optional 8 -12 slices toasted baguette 1/2" thick 8 oz grated Gruyere cheese or even more if you want  1. Melt butter over medium heat in a Dutch oven or heavy-bottomed pot. Once melted, add the onions and a heavy pinch of salt. 2. Put the lid on for 5 minutes to start steaming the onions. Remove the lid. Stir the onions every 5 minutes or so until milk chocolate brown, about 1 hour. 3. Preheat your broiler. Add the flour and cook it out for 1 minute. Add the wine, stock, Worcestershire, and soy sauce. The soup should look richly brown (if not, add more Worcestershire and soy sauce). Bring to a simmer and simmer for 20 minutes. Add more stock or water if needed. Taste for seasoning. 4. Ladle the soup into the broiler-safe soup bowls. Add 1 tbsp. sherry to the top of each soup, followed by 2 -3 slices of baguette, and about a quarter of the Gruyere. Add the soup bowls to a baking tray. Broil the soups until browned. Garnish with chives. - @ryannordheimer