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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Full of onions and cheese. Serve over thick slices of bread in soup bowls. Ingredients:
3 tablespoons butter |
6 onions, thinly sliced |
1/2 teaspoon salt |
1 1/2 cups white wine |
3 1/2 cups chicken broth |
1/4 teaspoon ground white pepper |
1/4 teaspoon ground nutmeg |
2 cups shredded gruyere cheese |
Directions:
1. In a medium saucepan over medium heat, cook butter until foamy. Stir in onions and cook a couple of minutes, then reduce heat, stir in salt, cover and cook very slowly until very tender, 60 minutes.
2. Transfer onions and their caramel to a larger pot and place it over medium heat. Pour in the wine and bring to a boil. Stir in chicken broth, pepper and nutmeg and simmer gently, uncovered, 15 minutes.
3. Stir in shredded cheese until melted (cheese will remain a little stringy). Serve.
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