Onion Soup with White Wine
- 4 large onions, chopped very fine
- 6 tablespoons butter
- 3 cups chicken broth
- 1 cup dry white wine
- Salt, freshly ground black pepper
- Large croutons, fried in butter or oil
- Grated Gruyere and grated Parmesan cheese, mixed
- Garnish: chopped raw onion, chopped parsley
- Melt the butter on a skillet, add the chopped onions, cover tightly and steam over a very low flame until thoroughly pureed and soft.
- Add chicken broth, wine and simmer for 15-20 minutes.
- Season to taste.
- Sprinkle the fried crouton with the grated cheeses and put under the broiler flame briefly to melt the cheese.
- Serve the soup in a large heated tureen.
- Put croutons in each soup plate or bowl and ladle soup over them.
- Pass bowls of raw onion and parsley for garnish.
onions, butter, chicken broth, white wine, salt, croutons, gruyere, onion
Taken from www.epicurious.com/recipes/food/views/onion-soup-with-white-wine-101463 (may not work)