French Onion Soup
2 pounds yellow onion, thinly sliced
4 garlic cloves, chopped
4 cups vegetable stock
1 1/2 cups white wine
Challah, sliced
1/2 cup mozzarella, grated
1/4 cup Parmesan, grated
Heat oil in a large saucepan over medium heat.
Add onions and garlic, then partially cover with a lid.
Stir often, until onions are golden brown and soft.
Add vegetable stock and white wine and bring to a boil.
Reduce heat to low and allow to simmer. Once the soup is thick and golden, remove from the heat.
Thinly slice challah and toast. Sprinkle Mozzarella and Parmesan cheese on challah and toast until the cheese has melted.
Garnish soup with cheese toasts.
