Onion and Camembert Soup

Name: Onion and Camembert Soup
Yield: 6
Ingredients: 4 large onions, thinly sliced; 1/4 cup unsalted butter or margarine; 1 cup dry white wine; 4 cups beef broth, seasoned to taste; 6 slices of French bread, 1 cm thick, toasted; 250g camembert cheese at room temperature, rind removed

1
4 large onions, thinly sliced
2
1/4 cup unsalted butter or margarine
3
1 cup dry white wine
4
4 cups beef broth, seasoned to taste
5
6 slices of French bread, 1 cm thick, toasted
6
250g camembert cheese at room temperature, rind removed

Ingredients

1
4 large onions, thinly sliced
2
1/4 cup unsalted butter or margarine
3
1 cup dry white wine
4
4 cups beef broth, seasoned to taste
5
6 slices of French bread, 1 cm thick, toasted
6
250g camembert cheese at room temperature, rind removed

Directions

1
In a large pot, cook the onions in butter or margarine for about 10 minutes, stirring occasionally, until they're soft
2
Add the wine, broth, salt, and black pepper to taste
3
Bring to a boil, then simmer, covered, for 20 minutes
4
Spread the cheese on one side of each bread slice
5
Place the bread slices in a baking dish and bake at 200°C for a few minutes, until the cheese is melted
6
Ladle the soup into bowls and top each with a bread slice, cheese-side up
7
Serves 6