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

1. Melt the butter on a skillet, add the chopped onions, cover tightly and steam over a very low flame until thoroughly pureed and soft.
2. Add chicken broth, wine and simmer for 15-20 minutes.
3. Season to taste.
4. Sprinkle the fried crouton with the grated cheeses and put under the broiler flame briefly to melt the cheese.
5. Serve the soup in a large heated tureen.
6. Put croutons in each soup plate or bowl and ladle soup over them.
7. 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)