Eddie Martini'S Burgundy Onion Soup

• 1/2 cup butter
• 2 large yellow onions, sliced in long half circles
• 1/4 cup tomato paste
• 3 cups Burgundy wine
• 1 quart homemade chicken stock
• 1/2 teaspoon black pepper
• salt
• 6 pieces thinly sliced French bread, toasted
• 1 1/2 cups shredded gruyere cheese

1. In a heavy saucepan over medium-high heat, melt butter. When butter starts to bubble, add onions and cook until very brown, at least 15 minutes. Add tomato paste and wine. Cook until only a trace of wine remains, about 10 minutes.
2. Add stock and pepper, and then simmer 20 minutes. Add salt to taste.
3. Preheat broiler.
4. Divide soup between 6 warmed, ovenproof bowls. Top each portion with a slice of bread then cover with cheese, bringing it to the edges of the bowl to seal. There should be at least 3/8-inch head-space a top of the bowl so the soup does not bubble over.
5. Set bowls on a cookie sheet with sides and put in broiler. Broil until cheese melts and becomes golde.

butter, yellow onions, tomato paste, burgundy wine, chicken, black pepper, salt, bread, gruyere cheese

Taken from www.food.com/recipe/eddie-martinis-burgundy-onion-soup-491408 (may not work)