French Onion Soup

Ingredients:

1 pound white onion -- sliced thin

2 cups dry white wine

2 tablespoons unsalted butter

6 cups chicken broth - (48-oz can)

6 slices crusty baguette -- toasted

2 cups shredded Gruyere cheese

Preheat oven to 425 degrees.

Combine onions, wine and butter in a 9- by 12-inch baking pan.

Bake until the onion is very soft and most of the liquid is absorbed, about 45 minutes.

Bring broth to a simmer.

Divide the warm onions among six soup bowls or crocks.

Ladle broth over onions.

Top each with a slice of baguette.

Top with cheese.

Broil until the cheese melts, 2 to 3 minutes.

This recipe yields 6 servings.