FRENCH ONION SOUP

By Sharon-4

Ingredients

• 2 TBS (1/4 STICK) BUTTER
• 10 CUPS THINLY SLICED ONIONS(ABT 5 LARGE)
• 1 CUP DRY WHITE WINE
• 10 CUPS CHICIKEN BROTH(OR CONSOMEI)
• THREE 3 INCH PIECES BAQUETTE, HALFED DIAGONALLY
• 1 CUP GRATED GRUYERE CHEESE

Preparation

Step 1

MELT BUTTER IN HEAVY CHEFS CASSEROLE OR A LARGE POT OVER MED LOW HEAT. STIR ONIONS. COVER AND COOK UNTIL ONIONS ARE VERY TENDER BUT NOT BROWN, STIRRING OCCASIONALLY ABOUT 1 HOUR. ADD WINE. COVER AND COOK UNTIL LIQUID HAS EVAPORATED AND ONIONS ARE PALE GOLDEN STIRRING OCASSIONALLY 30 MIN. ADD BROTH . BRING TO BOIL OVER MEDIUM HIGH HEAT. REDUCE HEAT TO MED AND SIMMER UNTIL FLAVORS BLEND, ABOUT 15 MIN. SEASON SOUP TO TASTE WITH SALT AND PEPPER

TIP: SOUP CAN BE MADE 1 DAY AHEAD. COOL. COVER AND REFRIGERATE. REWARM BEFORE SERVING

PREHEAT BROILER. LADLE SOUP INTO 6 FLAME PROOF BOWLS. TOP EACH WITH 1 BAGUETTE PIECE. SPRINKLE WITH CHEESE. BROIL UNTIL CHEESE MELTS AND BUBBLES, ABOUT 1 MIN. SPRINKLE FRESH GROUND PEPPER.