4 chopped onions
1 liter broth
1/2 cup white wine
40 g butter
Emmental cheese to the pleasure
Salt and pepper
Melt butter in a frying pan with the onions until gilding.
Add the white wine and reduce the mixture.
Incorporate the broth, the salt and the pepper.
Cook for 20 minutes.
Serve the soup and covering with the bread.
Scatter with enough grated cheese.
Bake until gilding.