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ONION SOUP
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INGREDIENTS:
 | 1 tsp olive oil |
| 4 large Valdia onions, cut in halt then sliced thin |
| 1/2 cup white wine or dry vermouth |
| 5 cups chicken broth |
| Salt & pepper to taste |
| 6 slices (1/4" inch thick) French bread, toasted |
| 3 Tbsp parmesan cheese, grated |
DIRECTIONS: Heat oil in a large skillet, add onions & cook on low heat until golden brown, about 45 minutes, stirring occasionally. Cook slowly. Transfer onion to a 4 quart sauce pan & add wine to the skillet, cook until reduced by half 3-5 minutes. Add wine to onion pot, add chicken broth, salt & pepper to taste. Bring to a boil then reduce to a simmer cooking 15 minutes. Place into soup bowls & top with toast & cheese.
SERVES: 4 TIME: 1 1/2 hours
ONION SOUP