Peel onions, cut in quarters
Cut crosswise into very thin slices
Should be 8 cups
Heat butter, add onions. Cook stirring often from bottom, taking care that onions don't stick, about 15 mns or until golden brown
Add broth and stir any brown particles that cling to bottom and sides. Add wine, and cook 30 more mns
15 mns bf serving preheat oven 425.
Ladle soup into tureen. Top with croutons and cheese Bake 10-15 mins until cheese is melted and browned. Briefly under broiler if desired
Originally Submitted
7/31/2017
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