Ingredients:
1/2 cup butter
1 teaspoon freshly ground white pepper
5 cups thinly sliced yellow onions
1 1/2 cups dry white wine
4 cups water
1/4 cup packed chopped parsley
2 tablespoons dark soy sauce
1 teaspoon dried thyme
2 bay leaves
2 whole cloves
4 slices of toasted French bread, 1 inch
4 cups grated gouda cheese
Directions:
In a large saucepot or soup pot melt the butter over medium heat.
Add the onions and pepper stirring to coat the onions.
Continue to cook for 30 minutes, stirring often.
Add the wine and stir for 3 minutes, deglazing the pot.
Bring to a boil and add the water, parsley, soy sauce, thyme, bay leaves and cloves.
Return to a boil.
Once a good boil is reached, reduce heat to a medium low simmer and cook for another 30 minutes.
Remove from heat, cover and let stand for 1 hour.
Remove the bay leaves and 2 cloves-discard.
Ladle soup into 4 oven safe bowls or ramekins.
Place one toast slice on top of each serving and divide cheese evenly on top of toast.
Place in oven set on broil.
While watching carefully allow cheese to melt and get bubble and JUST toasted.
Serve.
Servings: 4
Time preparation: 20 min.
Time total: 80 min.