Beautiful French onion soup. Good for a cold evening or after a late night as a midnight snack. Alternatively, grill the bread and cheese first, and serve in soup or on the side. This keeps well; in fact, it gets better with time. Enjoy and experiment!
Ingredients
- butter: 0.25 cup
- onions: 8 piece (sliced)
- quart vegetable broth: 1 piece
- ½ cups white wine: 1 piece
- salt and pepper: (to taste)
- slices baguette: 6 piece
- mozzarella cheese: 2 cups (shredded)
Metric Conversion
Stages of cooking
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Melt butter in a large pot over medium heat. Saute onions until deep brown, about 20 minutes. Stir in broth and wine, using a wooden spoon to scrape the bottom of the pot. Season with salt and pepper. Cook until heated through.
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Preheat oven on broiler setting. Ladle soup into heatproof serving bowls. Top each bowl with a slice of bread, and sprinkle with cheese. Place under a hot broiler until cheese is melted and slightly browned.
