1/2 pound genuine Gruyère or Austrian Swiss cheese, grated
Cook onions in butter, covered, over medium-low heat until moisture forms and
onions are transparent but not brown, about 20 minutes. Uncover, raise heat to
medium and cook 45 minutes or longer, stirring often, until liquid has
evaporated and onion's natural sugars caramelize; onions should be and turns
them dark golden-brown. Add wine and bring to boil. Add chicken stock; simmer 2
hours, covered with lid partially ajar, on low heat.
Refrigerate, uncovered (to prevent stock from souring) overnight. When cold,
skim congealed butter off top.
Before serving, add pepper to taste and simmer 1 1/2 hours. Place broiler-proof
bowls on baking sheet. Fill each with soup and top with croutons and a handful
of cheese. Broil until cheese is melted and browned in spots, about 5 minutes.
