Gratinated Onion Soup

• 3 1/8 cups onions
• 2 tablespoons butter
• 6 1/3 cups water
• 7/8 cup white wine
• rusks to taste
• gruyere cheese grated
• salt
• ground black pepper

1. Cut the onions into thin slices, and brown lightly in the butter over low heat.
2. If you prefer a thicker broth, sprinkle the onions with a tablespoon of flour.
3. Add the water and wine, season with salt and pepper, and simmer for about 1 hour.
4. Preheat oven to 200 degrees Celsius.
5. Arrange the rusks in oven-proof serving platters, and spread 1/2 of each individual portion of the sliced cheese on top.
6. Drizzle with the onion broth, and add the remaining grated cheese.
7. Bake to gratin, or cheese is golden.
8. Gruyere and Emmental cheeses are the best suited for this soup. However, you may replace them with any other processed cheese.
9. You may also replace the water with meat or vegetable broth.

onions, butter, water, white wine, rusks, gruyere cheese, salt, ground black pepper

Taken from www.yummly.com/recipe/Gratinated-Onion-Soup-898142 (may not work)