Цибулевий суп по-італійськи з вином

Few soups are as warming in the cold of winter as this Piedmontese classic. While the soup takes about 45 minutes to be ready, the active time in the kitchen is much less: the onions cook down by themselves, leaving you free to do other things around the house.

Melt the butter in a heavy, wide pot over medium heat. Add the onions and cook for 25 minutes, or until they are soft and golden- stir every few minutes to ensure they color evenly.

Season with salt and pepper, deglaze with the wine, and cook 5 minutes, scraping the bottom of the pan to dislodge any juices and incorporate them into the soup. Pour in the broth, raise the heat to medium-high, and bring to a boil, uncovered.

Reduce the heat to medium again and cook for 30 minutes, uncovered, stirring once in a while.

Meanwhile, preheat the broiler.

Place 4 slices of bread in each of 4 oven-proof soup bowls (preferably the sort with a handle). Scatter the Fontina over the bread.

Ladle the soup over the bread and cook the soup in the preheated broiler for 5 minutes, or until the cheese is bubbly. Serve hot. Serves 4