1. In a heavy saucepan over medium-high heat, melt butter. When butter starts to bubble, add onions and cook until very brown, at least 15 minutes. Add tomato paste and wine. Cook until only a trace of wine remains, about 10 minutes. 2. Add stock and pepper, and then simmer 20 minutes. Add salt to taste. 3. Preheat broiler. 4. Divide soup between 6 warmed, ovenproof bowls. Top each portion with a slice of bread then cover with cheese, bringing it to the edges of the bowl to seal. There should be at least 3/8-inch head-space a top of the bowl so the soup does not bubble over. 5. Set bowls on a cookie sheet with sides and put in broiler. Broil until cheese melts and becomes golde. ---------------------------------------------------------------------------
Nutrition
Ingredients
