Eddie Martini'S Burgundy Onion Soup - cooking recipe

Ingredients

1/2 cup butter
2 large yellow onions, sliced in long half circles
1/4 cup tomato paste
3 cups Burgundy wine
1 quart homemade chicken stock
1/2 teaspoon black pepper
salt
6 pieces thinly sliced French bread, toasted
1 1/2 cups shredded gruyere cheese

Preparation

In a heavy saucepan over medium-high heat, melt butter. When butter starts to bubble, add onions and cook until very brown, at least 15 minutes. Add tomato paste and wine. Cook until only a trace of wine remains, about 10 minutes.
Add stock and pepper, and then simmer 20 minutes. Add salt to taste.
Preheat broiler.
Divide soup between 6 warmed, ovenproof bowls. Top each portion with a slice of bread then cover with cheese, bringing it to the edges of the bowl to seal. There should be at least 3/8-inch head-space a top of the bowl so the soup does not bubble over.
Set bowls on a cookie sheet with sides and put in broiler. Broil until cheese melts and becomes golde.