Onions are cooked slowly in butter, then combined with white wine, chicken broth and Gruyere and seasoned with white pepper and nutmeg in this subtle soup.
INGREDIENTS (for 4 servings):
- 3 tablespoons butter
- 6 onions, thinly sliced
- 1/2 teaspoon salt
- 1 1/2 cups white wine
- 3 1/2 cups chicken broth
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- 2 cups shredded Gruyere cheese
In a medium saucepan over medium heat, cook butter until foamy. Stir in onions and cook a couple of minutes, then reduce heat, stir in salt, cover and cook very slowly until very tender, 60 minutes.
Transfer onions and their caramel to a larger pot and place it over medium heat. Pour in the wine and bring to a boil. Stir in chicken broth, pepper and nutmeg and simmer gently, uncovered, 15 minutes.
Stir in shredded cheese until melted (cheese will remain a little stringy). Serve.