Ingredients

Scale

1 Tablespoon butter
3 medium large sweet onions, peeled and sliced very thin (about 2 cups)
3/4 dry white wine
1 quart chicken (or vegetable) broth
1 bay leaf
1/2 – 1 teaspoon thyme
1/4 – 1/2 teaspoon nutmeg
Salt & freshly ground pepper, to taste
4 very thin slices of French bread (about 1/8 inch thick), toasted
1/2 – 1 cup shredded Swiss or Gruyere cheese

Instructions

In a soup pot, melt the butter, then saute the onions for about 15 minutes or until they are very, very soft and starting to brown. Add the wine and saute a bit longer until most of the liquid is gone.
Pour in the broth, then add the bay leaf, thyme and nutmeg. Bring to a boil, then reduce heat and simmer for 15 – 20 minutes. Adjust the seasonings and add salt & fresh ground pepper to your liking. While the soup is cooking, preheat the oven to 350 F.
Pour the hot soup into four oven-safe bowls on a cookie sheet. Set a slice of the toasted bread on top, then top each toast with shredded cheese.
Put the bowls in the oven and bake for about 15 minutes or until the cheese is melted and is bubbly and brown in spots.
Serve immediately, taking care not to touch the bowls as they will be very hot.

Notes

You can also make the soup portion ahead of time and reheat as you like, adding the toast and cheese at serving time. In a pinch, the toast/cheese portion can be done in a microwave.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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