This is a creamy onion soup, perfect for the frigid cold we are having here in Minneapolis!
Add paste to soup and gently whisk until fully incorporated. (it will initally be lumpy-keep whisking!)
As cheese that is freshly shredded melts the best, you may want to avoid pre-shredded cheese which contains stabilizers.
Keep in mind also, that this a thick, creamy soup, and will likely be best if reheated on the stove.
If you do not like to use wine in your cooking, simply omit it and skip that step, instead going directly to adding the stock-the soup will still be delicious!
For a vegetarian soup, use vegetable stock in place of chicken stock!