Onion Soup with Cheese

Serves 6

2 Tbs. unsalted butter
1 1/2 lbs. onions, peeled and thinly sliced
1 Tbs. sugar
1/2 tsp. salt
1 cup dry white table wine
6 cups hot vegetable stock
6 slices stale baguette
6 oz. (about 1 1/2 cups) shredded cheese — preferably Swiss or French Gruyere
Melt the butter in a large skillet. Add the onions, sugar and salt, and sauté over a moderate heat until onions are very soft, about 40 minutes. Add the wine, and reduce by half.
Distribute the onions in six oven-safe soup bowls; pour the hot stock over the onions; place the bread over the soup, and some grated cheese over the bread.
Place the soup bowls under a hot broiler, and broil until cheese is melted and slightly browned. Serve immediately.
(Rebecca Ets-Hokin)