INGREDIENTS

* 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

Method

1. 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.
2. 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.
3. Stir in shredded cheese until melted (cheese will remain a little stringy). Serve.