Yield: 6 servings
|450 grams||White onions; (1lb)|
|2 cups||Dry white wine|
|1 tablespoon||Unsalted butter|
|1 litre||Chicken stock; (35fl oz)|
|6 slices||Crusty thin breadsticks|
|55 grams||Grated Gruyere cheese; (2 oz)|
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.