Ingredients
- 6 pareve bouillon
- 1/4 swiss (grated)
- 120 ml sauterne wine
- 45 gr butter
- 1 gr salt
- 1 gr cayenne pepper
- 1 gr black pepper
Melt butter in lge. saucepan. Add onions and cook, stirring frequently, until golden brown. Add wine and cook additional 5 min. Add bouillon, salt cayenne and black pepper and bring to a boil. Cover and simmer for 15 min. Pour into 6 soup bowls and place toast round in each. Sprinkle with grated cheese and serve.
