<http://schema.org/recipeInstructions>
" Melt butter in a large Dutch oven or soup pot over medium heat. Stir in onions, cover and cook 10 minutes or until onions become limp, stirring occasionally. Uncover and cook 25 minutes, stirring occasionally, until golden brown. Stir in garlic, salt and pepper. Cook 1 minute. Add wine, chicken broth, potatoes and water. Bring to a boil, reduce heat, cover and simmer 25 minutes or until potatoes are soft. Meanwhile heat oil in a large nonstick skillet. Add shallots and saut\u00E9 over medium heat until lightly browned, about 5 minutes. Remove to paper towels to drain. Let soup cool about 45 minutes, then pur\u00E9e in batches in a blender or food processor until smooth. Return to pot to heat through. To serve: Ladle hot soup into bowls. Top each serving with 3 toasts; sprinkle with shallots, Parmesan cheese and parsley. Heat oven to 350\u00B0F. Wrap 6 large cloves garlic tightly in foil. Bake 30 minutes until soft. Let cool. Squeeze garlic from skins into a small bowl, then mash with a fork. Add 2 tablespoons olive oil and 1\u20442 cup finely shredded Parmesan cheese. Stir until blended. Spread a thin layer on one side of 36 thin slices French bread. Place garlic side up on a cookie sheet. Bake 10 minutes or until crisp and lightly toasted."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9115/onion-soup-parmesan-garlic-toast-120549/>