provided by Gallo of Sonoma winery
4 Vidalia onions, julienned
1/4 cup unsalted butter
6 cups chicken broth
Salt and freshly ground black pepper
3/4 cup chopped herbs (such as basil, chives, tarragon, and parsley)
8 thin slices French bread
2 tablespoons extra-virgin olive oil
4 ounces sliced Swiss cheese
1 1/2 cups cooked wild rice
To prepare the soup:
Sauté the onions with the butter in a large sauce-pan over medium heat for 30 to 40 minutes or until caramelized. Add the broth and simmer for 20 minutes. Wrap the herbs in a small piece of cheesecloth and tie with kitchen string to form a sachet. Place the sachet in the onion broth and simmer for 1 minute. Remove the sachet and discard.
To prepare the croutons:
Preheat the oven to 400 degrees. Brush both sides of the bread slices with the olive oil. Place the bread on a baking sheet and toast in the oven for 12 to 15 minutes, or until light golden brown, turning once. Lay the cheese over the croutons while they are still hot.
Place some of the wild rice in each bowl and ladle the onion broth into the bowls. Place 2 croutons alongside the soup.