| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Food networ, Food7 |
6 |
servings |
INGREDIENTS
| 450 |
g |
White onions; (1lb) |
| 2 |
c |
Dry white wine |
| 1 |
tb |
Unsalted butter |
| 1 |
l |
Chicken stock; (35fl oz) |
| 6 |
sl |
Crusty thin breadsticks |
| 55 |
g |
Grated Gruyere cheese; (2 oz) |
INSTRUCTIONS
Cook the onions, wine and butter in a heavy bottomed pan over a low heat,
uncovered, for about 40 minutes, until the onions are soft and most of the
liquid has been absorbed. Distribute the onions among the 6 warmed bowls
and top with simmering stock.
Place a round of bread on top of each bowl of soup, top this with the
grated cheese.
Grill for 2-3 minutes until the cheese melts into a glorious, golden brown
mess. Serve immediately.
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