3 tbsp butter
2 onions, thinly sliced
2 tbsp flour
2 cans (14 1/2 oz) reduced sodium chicken broth
1/2 cup white wine mixed with 1/2 to 1 cup water
4 slices good quality thick bread slices, toasted
1/2 pound Smoked Gruyere Cheese, shredded
- Melt butter in a large soup pot over medium low heat. Add onions; cook 35 minutes, stirring occasionally, until onions are very soft and golden brown. Stir in flour.
- Slowly whisk in one can of chicken broth; pour in remaining can. Add wine mixture. Bring to a boil over high heat; reduce heat to low and simmer, covered, 20 minutes.
- Heat four soup bowls. Place one slice of toast at bottom of each bowl. Top with one quarter of the cheese. Ladle soup into bowls.