ONION AND BLUE CHEESE SOUP
4 lg. onions, sliced thin
3/4 stick (6 tbsp.) butter
4 c. canned beef broth
1 c. dry white wine
1/4 lb. blue cheese, crumbled (about 1 c.)
1 baguette, for croutons. (Just slice, butter or drizzle a little olive oil on each slice and put in 400 degree oven for 5 to 8 minutes). Spreading with blue cheese is optional but really, really good!
In a large saucepan, cook the onions in the butter over moderate heat, stirring occasionally, for 10 minutes, or until they are softened. Sprinkle the onions with salt and pepper, stir in the broth and the wine, and bring to a boil. Reduce heat and simmer the soup, covered, for 1 hour.
Remove the pan from the heat and add 3/4 cup of the cheese and stir the soup until the cheese is melted. Ladle the soup into bowls and garnish it with the remaining 1/4 cup cheese and the croutons.