Time
prep 0:15
total 0:45
Ingredients
| 1 | lg. onion (white, yellow, or | | Videlia) | | 1/4 cup | butter | | 2 to 3 cans | (16 oz.) beef broth * | | 2 to 3 cans | (16 oz.) chicken broth * | | 1/3 cup | white wine, if desired | | Mozzerella or | | swiss cheese | | French bread, lightly toasted |
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Instructions
Melt butter in medium to large stock pot over low heat. Chop or slice onions; saute onions in butter on medium high heat until fully carmelized (golden brown). Add broth or stock; bring to a light simmer. When soup is hot, add white wine, if desired.
Ladel soup into individual-sized oven-safe soup crocks; place a slice of bread on top of each crock, and top with shredded or thinly sliced cheese. Broil in oven (about 400 to 450°F) until cheese is bubbly.
Author's Comments
This soup can also be served with the cheese on the soup, and bread on the side, if your soup bowls are not oven-safe. It's wonderful either way!
The type of white wine does not really matter -- it only adds a light flavor to the soup. We even did this with a blush -- White Zinfandel -- with excellent results!
* or 6 cups stock
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