Onion And Gruyere Soup

1. 1

   In a medium saucepan over medium heat, cook butter until foamy. Stir in onions and cook a couple of minutes, then reduce heat, stir in salt, cover and cook very slowly until very tender, 60 minutes.

2. 2

   Transfer onions and their caramel to a larger pot and place it over medium heat. Pour in the wine and bring to a boil. Stir in chicken broth, pepper and nutmeg and simmer gently, uncovered, 15 minutes.

3. 3

   Stir in shredded cheese until melted (cheese will remain a little stringy). Serve.

* Per serving · 4 servings · Values may vary.

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