Easy Elegant French 4-Onion Soup

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.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 8  beef bouillon cubes (or Lawry's Au Jus seasoning packets)
• 8  cups water
• 4  tablespoons  kerry irish gold salted butter
• 3  large onions
• 1  leek, cleaned and sliced thin
• 3  shallots, peeled and chopped fine
• 1  bunch scallion, trimmed and finely chopped
• 1  cup  grated gruyere cheese
• 5  slices  French bread
• 1  cup  fish eye  pinot grigio wine

Directions

1. Peel and slice onions very thin and add sliced leek, finely chopped shallots and chopped scallions.
2. Melt butter on medium heat in a 4 quart pot.
3. Add all 4 types of onions and cook over medium-low heat, stirring occasionally, until caramelized ~ about 25-40 minutes minutes.
4. Bring 8 cups water to boil.
5. Add (what I prefer) Lawry's Au Jus seasoning packets OR Knorr beef bouillon OR orringt9n beef broth powder OR organic beef broth [vegans could substitute MORGA vegetable broth] to dissolve.
6. Add beef broth 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. If desired, put ovenproof crocks or stainless steel container under the broiler to melt the grated cheese --.
12. Serve with piece of toasted bread.
13. This would be very good chilled in the summer, too.