Eddie Martini'S Burgundy Onion Soup

1. 1

   In a heavy saucepan over medium-high heat, melt butter. When butter starts to bubble, add onions and cook until very brown, at least 15 minutes. Add tomato paste and wine. Cook until only a trace of wine remains, about 10 minutes.

2. 2

   Add stock and pepper, and then simmer 20 minutes. Add salt to taste.

3. 3

   Preheat broiler.

4. 4

   Divide soup between 6 warmed, ovenproof bowls. Top each portion with a slice of bread then cover with cheese, bringing it to the edges of the bowl to seal. There should be at least 3/8-inch head-space a top of the bowl so the soup does not bubble over.

5. 5

   Set bowls on a cookie sheet with sides and put in broiler. Broil until cheese melts and becomes golde.

* Per serving · 4 servings · Values may vary.

No additional tips available.