Rick, Deborah, and Julianna's Place

MAKES 6 SERVINGS

1 teaspoon olive oil
3 to 4 large Vidalia onions (about 4 pounds), cut in half, and thinly sliced
1/2 cup dry white wine
5 cups defatted vegetable broth
Salt and freshly ground black pepper
Six 1/4 inch thick slices French bread
3 tablespoons freshly grated Parmigiano-Reggiano cheese

INSTRUCTIONS

Heat the oil in a large skillet, preferably one with a nonstick surface, over medium heat. Add the onions and cook, stirring occasionally, until the onions are golden brown, 45 minutes to 1 hour. Transfer the onions to a heavy 4-quart saucepan. Add the wine to the saucepan in which the onions were cooked and deglaze the pan over medium-high heat, stirring, until the wine is reduced by half, 3 to 5 minutes. Pour the wine into the saucepan with the onions. Add the broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to medium-low, cover the saucepan, and simmer until the flavors are combined, about 15 minutes. Season with salt and pepper to taste.

While the soup is cooking, toast the slices of bread. Serve the soup in individual soup bowls. Top each servicing with a piece of toast and a sprinkling of cheese.

Source: Saved by Soup, p. 126.

Comments:

1. I cut the onions into 6ths and used the thin slice attachment for the food processor. Worked great.

2. I put the toasts on the soup, topped with mozzarella and Parmigiano, and broiled until the cheese started to turn golden.