- 6 yellow onions
- 4 tablespoons butter
- 1/2 cup white wine
- 8 cups chicken stock
- Salt and pepper to taste
- Herbs de Provence
- 1 cup Finlandia swiss cheese (or Gruyere), shredded
- 1 baguette or other country-style bread
- 8 oven-safe crocks or bowls
- Slice the onions as thinly as possible.
- Saute onions in the butter over low heat, stirring regularly, until they release their juices. Turn the heat down to the lowest setting and let the onions cook until tender and well-browned, about 1 hour. (You may stir them periodically to prevent sticking, but they should be fine on a very low heat.)
- Add white wine and reduce until wine is a syrupy consistency.
- Add chicken stock and herbs de Provence. Cook down the broth until it is a consistency that you like, about 15 to 20 minutes.
- Cut country bread in rounds large enough to fit mouth of oven-safe soup crocks. Toast the bread slices.
- Spoon broth into each bowl or crock, leaving 1 inch to the top.
- Place one bread slice on top of each bowl. It should sink into the broth a bit but remain at the top.
- Sprinkle grated cheese on top of each bowl.
- Place each bowl in the oven and broil until the cheese is bubbly and lightly browned, about 1 or 2 minutes.