Ingredients

• 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

Instructions

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.
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.