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  • 3 tablespoons butter
  • 6 onions, thinly sliced
  • 1/2 teaspoon salt
  • 1 1/2 cups white wine
  • 3 1/2 cups chicken broth
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground nutmeg
  • 2 cups shredded Gruyere cheese


In a medium saucepan over medium heat, cook butter until foamy. Stir in onions and cook a couple of minutes, then reduce heat, stir in salt, cover and cook very slowly until very tender, 60 minutes.

Transfer onions and their caramel to a larger pot and place it over medium heat. Pour in the wine and bring to a boil. Stir in chicken broth, pepper and nutmeg and simmer gently, uncovered, 15 minutes.

Stir in shredded cheese until melted (cheese will remain a little stringy). Serve.