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1
For soup: Melt butter in heavy large saucepan over medium heat.
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2
Add onions and garlic.
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3
Saute until tender (do not brown), stirring occasionally, about 8 minut es.
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4
Sprinkle flour over onions.
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5
Turn heat to low.
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6
Cook 4 minutes, stirring cons tantly.
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7
Add wine.
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8
Bring to a boil.
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9
Boil for 2 minutes.
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10
Add stock and cream.
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11
Coo k over medium heat until slightly thickened, stirring occasionally, about 20 mi nutes.
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12
Season with salt and pepper.
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13
(Can be prepared 1 day ahead.
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14
Cover and ref rigerate. )
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15
For croutons: Use a fork to blend 23 of the butter with cheese in small bowl u ntil smooth.
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16
Set aside.
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17
Melt remaining butter in a small heavy skillet over med ium heat.
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18
Add onion.
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19
Saute until golden brown, stirring occasionally, about 12 minutes.
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20
Add wine.
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21
Cook until liquid evaporates, stirring occasionally.
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22
Transfe r onion to another bowl.
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23
(Can be made 1 day ahead.
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24
Cover and chill cheese mixture and onion separately. )
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25
Reheat soup over low heat if necessary.
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26
Preheat broiler.
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27
Spread toasts with che ese mixture and top with onions.
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28
Broil until cheese melts and onion heats throu gh.
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29
Ladle soup into bowls.
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30
Garnish with toasts.
