This is a delicate onion soup, a nice change from the heartier types which are so well known.

　　

Ingredients

Serves 6

　　4 large onions, chopped very fine

　　6 tablespoons butter

　　3 cups chicken broth

　　1 cup dry white wine

　　Salt, freshly ground black pepper

　　Large croutons, fried in butter or oil

　　Grated Gruyère and grated Parmesan cheese, mixed

　　Garnish: chopped raw onion, chopped parsley

　　

Step 1

Melt the butter on a skillet, add the chopped onions, cover tightly and steam over a very low flame until thoroughly puréed and soft. Add chicken broth, wine and simmer for 15-20 minutes. Season to taste.

　　

Step 2

Sprinkle the fried crouton with the grated cheeses and put under the broiler flame briefly to melt the cheese. Serve the soup in a large heated tureen. Put croutons in each soup plate or bowl and ladle soup over them. Pass bowls of raw onion and parsley for garnish.