1 cup white wine
1/2 cup dry white wine
1 clove garlic, minced
1/2 teaspoon paprika
1 large onion, diced
2 teaspoons butter, softened
1 bay leaf
1/2 cup dry white bread cubes
1/2 cup shredded mozzarella cheese
2 tablespoons Dijon mustard
2 tomatoes, diced
1 (12 fluid ounce) jar grilled artichoke hearts
In a large pot over low heat, combine white wine, white wine, garlic, paprika and 1 large onion; stir well to coat. Minced garlic or oil can be added to the mixture. Bring the heat up to high and simmer until the onion is tender, about 30 minutes. Meanwhile, melt butter in a medium saucepan over low heat. Saute the onions until soft. Stir in 3/4 cup bread cubes and heat through. Reduce heat to medium and simmer, stirring constantly, for 2 minutes. Stir in mozzarella and mustard and heat through. Stir in tomatoes and artichoke hearts.