This delicious soup combines sliced onion sautéed in sweet butter and seasonings and gently simmered in beef broth with wild rice and port wine, topped with toasted baguette slices and grated Gruyère or Swiss cheese.
4 1⁄2 lb. onions, sliced thin
1⁄3 cup butter
1⁄4 cup sugar, optional
Salt and pepper, to taste
3 1⁄3 qt. beef broth
3 1⁄3 qt. cooked California wild rice
2 tbsp. Port wine
30 French baguette slices, lightly toasted
2 2⁄3 cup grated Gruyère or Swiss cheese
1. Sauté onions in butter over med. heat, until translucent, about 15 min., stirring frequently.
2. If desired, sprinkle with sugar. Continue cooking over med. heat until caramelized, approximately 45 min. Season with salt and pepper.
3. Add half the broth; simmer uncovered 15 min. Add remaining broth; simmer another 5 min. Add wild rice; simmer 5 min. Remove from heat and stir in wine.
5. To serve, top each serving with 3 bread slices; sprinkle with cheese. Run under broiler to melt cheese. Serve immediately.