ingredients
- salt and pepper
- 1/2 pound Gruyere cheese, grated
- 4 slices Atkins Bakery Country White bread, crusts trimmed, toasted
- 2 medium onions, thinly sliced (about 2 cups)
- 3 cans (14 1/2 ounces each) reduced-sodium chicken broth
- 3 tablespoons unsalted butter
- 1/2 cup white wine
prepration
Melt butter in a large heavy-bottomed pot over medium-low heat. Add onions and cook 30-35 minutes, stirring occasionally, until onions are very soft and deep golden brown.
Add wine and cook on high for 3-5 minutes, until reduced by half. Add chicken broth and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 20 minutes. Season with salt and pepper.
Pour soup into bowls, top with toast and Gruyere. Place in microwave for 1 minute until cheese is melted. Or if you prefer, place under broiler for 2-3 minutes, until cheese is browns and bubbles.
