French bistro onion soup

Yield: 6 servings

Measure Ingredient
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.

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