Baked Onion Soup

1. 1

   Melt butter in 6-qt, non-stick saucepan over medium low heat. Add onions and cook slowly, stirring occasionally, 10-20 minutes, until very soft and transparent. Do not allow to brown.

2. 2

   Add chicken stock and bring to boil. Adjust seasoning with salt and pepper if needed. Stir. Reduce heat to low, and cook uncovered for about 10 minutes. Add wine. Stir and cook another 10 minutes. Preheat oven to 425 degrees F.

3. 3

   Pour soup into 6 deep earthenware soup bowls or 1 large casserole. Place toast on top. Sprinkle toast with gruyere.

4. 4

   Bake in 425 degree oven for 20 minutes or until very hot and cheese melts.

* Per serving · 4 servings · Values may vary.

No additional tips available.