Cheesy French Onion Soup
|Butter||1⁄2 Cup (8 tbs)|
|Beef bouillon||3 1⁄2 Pint|
|Bread slice||2 , crusts removed|
|Dry white wine||2⁄3 Cup (10.67 tbs)|
|Grated cheese||1⁄2 Cup (8 tbs)|
Peel the onions and cut into thin rings.
Heat 6 tablespoons of the butter in a pan.
Add the onion rings and fry until they are transparent.
Add the pepper and bouillon, bring to the boil and simmer for 10 minutes.
Meanwhile, melt the rest of the butter in a frying pan.
Cut the bread into small cubes and fry in the butter until brown.
Drain on paper towels.
Stir the white wine into the soup, check the seasoning and reheat.
Ladle into a tureen or individual soup bowls.
Sprinkle the croutons and the grated cheese over the top.