Recipe for Au Pied De Cochon's Onion Soup


1 lb onions, thinly sliced
2 cup dry white wine
2 tablespoon butter
6 cup beef stock, 3 cups diluted
1 with 1 cup water
6 slices bread 1/2 thick
2 cup gruyere cheese


Cook onions, wine and butter, uncovered, in oven at 350, stirring once or twice, until onions are soft and liquid is almost evaporated; about 1 hour. Preheat the broiler with the rack set about 6 inches from the heat. Bring the stock to a boil. Distribute the onions amongst 6 onion soup bowls. Ladle the stock over the onions; top with bread. Sprinkle with cheese and broil till cheese is melted.

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