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1
Lightly brown quartered onions and carrot in butter.
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2
Add white wine and boil until reduced.
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3
Add beef broth, garlic, parsley, celery tops, and thyme.
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4
Bring to a boil then reduce heat and simmer gently for 30 minutes.
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5
Strain broth and set aside, discarding solids.
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6
Saute the thinly sliced onions in 3 tablespoons of butter until golden brown.
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7
Stir in the flour, then a cup of white wine and the reserved broth.
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8
Add some nutmeg and salt and pepper to taste.
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9
Cover and simmer gently on low heat for an hour.
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10
Cut the crust off of four chunks of French bread and fry them in a lightly buttered skillet until they are brown and crisp.
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11
Set aside.
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12
(It helps to cut them about the size of your bowl so that too much cheese doesn't work its way into the soup.
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13
).
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14
When you are about ready to serve, stir two or three tablespoons of the cheese into the broth.
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15
Then ladle the broth into four oven-proof bowls.
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16
Place one chunk of fried bread into each bowl and top with the remaining cheese.
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17
Place bowls on a foil-protected cookie sheet and place under a hot broiler for just a couple of minutes or three.
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18
While waiting for the cheese to melt, drink the rest of the white wine, reserving the empty bottle for smashing garlic cloves.
