1/4 cup of butter
750g of onions, thinly sliced
1/2 teaspoon of salt
7 cups of beef broth
1/2 cup of dry white wine
8 slices of French bread, toasted
1/2 cup of grated Parmesan cheese
250g of cheddar or plate cheese, cut into slices
1/4 cup of butter
750g of onions, thinly sliced
1/2 teaspoon of salt
7 cups of beef broth
1/2 cup of dry white wine
8 slices of French bread, toasted
1/2 cup of grated Parmesan cheese
250g of cheddar or plate cheese, cut into slices
In a large pot, melt the butter or margarine
Add the onion and sauté over low heat, stirring occasionally, until the onion is well coated with the butter
Cover and continue cooking for 15 minutes more, or until the onion is tender
Remove the lid from the pot, sprinkle the onion with salt, and let it cook until golden brown
Add the beef broth and wine
Cover and cook for 20 to 25 minutes, or until the onion is very tender
Preheat the oven
Divide the soup among 8 ramekins
Place a slice of toasted bread in each ramekin
Sprinkle each with 1 tablespoon of grated Parmesan cheese and top with a slice of cheddar or plate cheese
Serve warm.
