Ingredients

3 onions, thinly sliced
3 tablespoons (¼ cup) dry red wine
2 oz. (¼ cup) butter
1 teaspoon salt
1¾ pints (4½ cups) beef stock (bouillon)
6 slices French bread, toasted
Parmesan cheese, grated

Details

Serves: 6

 

Method

Place the onions and butter in a large heat resistant bowl. Cook covered on HIGH for 10 minutes. Stir in the stock, wine and salt. Continue cooking for a further 5 minutes. Pour the soup into individual bowls, sprinkle the toast with cheese and float a slice on each serving. Reheat on HIGH for 30 seconds.