Parisian Onion Soup

14 oz. onions, peeled and sliced into thin strips

3 T. butter

1/2 C. dry white wine

3 1/2 C. rich broth

Salt Freshly ground black pepper

1 garlic clove

1 T. olive oil

8 slices from a baguette

½ cup grated Beaufort or gruyère de Comté Sweat onions in heavy-bottomed pot with butter until they are soft. Add the wine and broth and bring to a boil; season with salt and pepper and cook for about 30 minutes. Preheat the broiler. Peel and crush the garlic clove and stir into the oil. Spread this mixture over the slices of bread and toast under the broiler. Ladle the soup into bowls, place two slices of bread on top, sprinkle with the cheese and brown under the broiler. Makes 4 servings. Source: "The Cheese Bible" by Christian Teubner