{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "French Onion Soup",
 "description": "A pot of slow-browned onions in beef broth under a melted cheese toast, a cold-night dinner for six that freezes well.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "6 servings",
 "totalTime": "PT2H15M",
 "recipeIngredient": [
  "4 tbsp olive oil (54 g)",
  "3 lb yellow onions, halved and thinly sliced (1,360 g)",
  "¼ tsp salt",
  "2 garlic cloves, minced",
  "½ cup dry white wine (120 ml)",
  "6 cups no-salt-added beef broth (1.4 L)",
  "1 tsp dried thyme",
  "¼ tsp black pepper",
  "6 slices whole-wheat baguette, ½ in thick (about 60 g)",
  "3 oz Gruyère, shredded (85 g, about ¾ cup)",
  "1 bay leaf"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Warm the oil in a heavy 5-quart pot over medium heat. Add the onions and the salt and stir to coat."
  },
  {
   "@type": "HowToStep",
   "text": "Cook uncovered, stirring every few minutes, for about 40 minutes, until the onions are soft and light gold. Turn the heat down a little if they stick."
  },
  {
   "@type": "HowToStep",
   "text": "Keep cooking and stirring for 20 to 25 minutes more, until they are deep brown and sweet. The pot will look much too empty. That is right."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the garlic for 1 minute. Pour in the wine and scrape the brown film off the bottom of the pot. Boil until nearly gone, about 3 minutes."
  },
  {
   "@type": "HowToStep",
   "text": "Add the broth, thyme, pepper and the bay leaf. Bring to a simmer, cover with the lid ajar, and cook 40 minutes. At 5,300 feet water boils near 203 °F, so a simmer takes about a quarter longer than the same pot at sea level. Take out the bay leaf and taste for salt."
  },
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 400 °F or the air fryer to 400 °F. Toast the bread 3 to 4 minutes a side in the oven, or 3 minutes in the air fryer, until dry and golden."
  },
  {
   "@type": "HowToStep",
   "text": "Switch the oven to broil. Set six oven-safe bowls on a sheet pan and ladle in the soup. Float a toast on each and pile on the cheese."
  },
  {
   "@type": "HowToStep",
   "text": "Set the rack in the top third and broil 2 to 3 minutes, until the Gruyère bubbles and spots brown. Let the bowls sit 3 minutes; they are very hot."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "285 kcal",
  "proteinContent": "9.7 g",
  "carbohydrateContent": "28.2 g",
  "fatContent": "13.9 g",
  "saturatedFatContent": "4.0 g",
  "sugarContent": "9.9 g",
  "sodiumContent": "323 mg",
  "fiberContent": "4.4 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/french-onion-soup.jpg",
 "imageAlt": "French onion soup, deep brown onions in broth, a toasted baguette slice on top under bubbling browned Gruyère, in a bowl",
 "url": "https://asharedpalate.com/french-onion-soup"
}