French Onion Soup3 Large Vidalia onions
1/2 stick butter
1/2 bottle white wine
6 cups beef broth
In a deep pot saute the thinly sliced onions in butter for about an hour. (Keep the pot covered so the moisture doesn't evaporate.) Add the wine (to taste) and broth and simmer for about 1/2 an hour. To serve, put a slice of toasted french bread in a crock, fill with soup and top with cheese, either Provolone or Mozzarrella. Place under broiler for a few minutes until cheese is melted.
Serve with French bread and salad for a great easy dinner. Yummy!!
from the kitchen of Jessie