0/5
(0 Votes)
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.
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