How to make it

  • Melt butter in a large saucepan.
  • Add onions and reduce the heat to medium-low.
  • Cover and cook, stirring occasionally, until the onions are tender, about 30 minutes.
  • Uncover and increase the heat to medium-high.
  • Cook, stirring often, until the onions are golden brown, about 5 minutes.
  • Add the flour and stir to cook the flour, about 1 minute.
  • Pour in the broths and the wine.
  • Bring to a simmer, scraping up the browned bits on the bottom of the pan.
  • Add the chicken meat to the soup and season to taste with the salt and pepper.
  • When ready to serve, position the broiler rack about 6 inches from the source of the heat and preheat the broiler.
  • Broil the bread slices until lightly toasted.
  • Turn the bread over and mound the cheese on each slice.
  • Broil until the cheese is bubbling, about 2 minutes.
  • Serve the soup hot, floating a cheese toast on each serving.

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