Onion Soup

10 ounces beef consummee

5 each sweet onions

3 tablespoons butter

1 teaspoon salt

2 cups white wine

10 ounces chicken broth

10 ounces apple cider may be replaced by chicken stock

1/2 loaf country bread

kosher salt to taste

white pepper to taste

1/2 cup grated gruyere cheese

6 each sliced provolone

6 oz scallions

5 each spanish onions

Trim ends off each onion then slice from end to end remove peel and finely slice into half moon shapes. set electric skillet to 300 degrees and add butter (for gas stove use adequate pot). Once butter is melted add a layer of onions and sprinkle with salt repeat layering of onions and salt until all onions are in skillet DO NOT STIR leave the onions in the pot for 15-20 minutes this will allow the onions to be sweated down, after that stir occassionally until the onions are golden brown and reduce to approximately 2 cups. This should take about 45 min to an hour. Then add enough wine to cover the onions and turn heat to high reducing the wine to a syrup consistency. Add consummee, chicken stock and the optional apple cider. Reduce heat and simmer for about 15-20 min and then add the scalliions chopped. Cut the bread into fine slices and toast them. Place the soup in 6 single bowls, oven proof and top with crouton the provolone cheese and then parmesan grated. Place in preheated oven 375 degrees bake until cheese has melted and is brown. Ready to serve.