|Melt the butter in a heavy-bottomed pot and sautÃ©
the onions over medium-low heat until they soften
and turn golden brown. Stir often and adjust the
heat so they don't burn. When the onions have
cooked down and are a light golden brown, add the
red wine. Simmer off the alcohol/de-glaze the pan,
making sure to scrape all the tiny brown bits off the
bottom. This will only take about a minute or two.
Add the water and Beef Soup Base. Bring to a boil,
then simmer on low heat 10 minutes. Add the grated
cheese into the soup and season with salt and
pepper, if desired.
Meanwhile, place French bread slices on a cookie
sheet. Cover each with a generous amount of
Gruyere or Swiss cheese. Sprinkle with parmesan.
Broil in the oven until the cheese is melted and the
bread is lightly browned.
To serve, place a toasted "crouton" inside a soup
bowl and ladle the soup over it. Or, place the toasted
croutons (toasted with or without cheese) in
ovenproof soup crocks. Add soup to each, then top
with the cheese. Broil till cheese is melted. Or, if
you're like my husband and hate "soggy
bread", serve the cheese crouton on the side.
Wanetta says this will serve 6-8 people if served as a first course. But it's too good to just regulate to a side dish. As a main course, it'll serve about 4. My husband and I finished off a pot-full in only two