WHITE WINE ONION SOUP

By Kitchenbee

Bon Appetit/Decembe 1982 - Perfect Parties article

Ingredients

• 1/4 cup butter
• 6 cups sliced Bermuda or Spanish onion
• 1 large garlic clove, minced
• 1 tsp sugar
• 2 tblsp flour
• 5 3/4 cups chicken broth
• 1 1/4 cups beef broth
• 2 cups dry white wine
• 1 cup water
• 1 1/2 cups 1 X 1/4 inch carrot julienne
• Freshly ground pepper
• 12 slices Gruyere Garlic Toast (see recipe)
• 1/4 cup chopped fresh parsley

Preparation

Step 1

Melt butter in heavy large saucepan over low heat. Add onion and garlic and stir to coat. Cover and cook 20 minutes, stirring occasionally. Sprinkle with sugar, increase heat to medium and cook uncovered until onion is deep amber color, about 30 minutes stirring frequently. Reduce heat to low, blend in flour and stir 3 minutes. Add broths, wine and water, increase heat and bring to boil, stirring constantly. Reduce heat to low, cover partially and simmer soup 20 minutes.

Stir in carrot julienne and simmer until tender, about 7 minutes. Season soup with pepper. Ladle into heated bowls. Top each with 2 slices toast. Sprinkle with parsley (or pass separately) and serve immediately.