- 1/4 cup butter
- 8 onions, sliced
- 1 quart vegetable broth
- 1 1/2 cups white wine
- salt and pepper to taste
- 6 slices baguette
- 2 cups shredded mozzarella cheese
- Melt butter in a large pot over medium heat. Saute onions until deep brown, about 20 minutes. Stir in broth and wine, using a wooden spoon to scrape the bottom of the pot. Season with salt and pepper. Cook until heated through.
- Preheat oven on broiler setting. Ladle soup into heatproof serving bowls. Top each bowl with a slice of bread, and sprinkle with cheese. Place under a hot broiler until cheese is melted and slightly browned.