Total Time
40mins
Prep 15 mins
Cook 25 mins

The addition of white wine makes this quick soup sensational--the crunch of French bread adds a nice texture and sops up the liquid wonderfully.

Ingredients Nutrition

Directions

  1. Peel and slice onions very thin.
  2. Melt butter on medium heat in a 4 quart pot.
  3. Add onions and cook, stirring occasionally, until caramelized ~ about 10-25 minutes.
  4. Bring 6 cups water to boil.
  5. Add Knorr bouillon [vegans could substitute MORGA vegetable broth] to dissolve.
  6. Add bouillon all at once to onions.
  7. Add wine and heat just to boiling.
  8. Toast french bread.
  9. Grate gruyere cheese ~ or use Sargento grated cheese ~ swiss or Monterey jack are best.
  10. Pour very hot soup into bowls and sprinkle grated cheese on top.
  11. Serve with piece of toasted bread.
  12. This would be very good chilled in the summer, too.

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