3 large yellow onions, peeled, halved and thinly sliced
1/2 cup butter
1/2 cup white wine
48 oz. chicken or beef broth
French bread cut into 1/2 inch slices
Gruyère cheese, sliced thinly
Freshly grated Parmesan Cheese
Preparation:
Sauté onions in butter until soft. Add wine and simmer a few minutes. Add broth and simmer 30 minutes.
Toast bread on both sides under the broiler until light brown. Top with a slice of Gruyère cheese and grated Parmesan cheese. Place bread under broiler just until cheese melts and is bubbly.
Serving Suggestion:
Ladle soup into bowls and place one slice of toast on top. Serve immediately along with a nice Beaujolais wine.
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