Onion Soup

By Nalli

Ingredients

• 3 lb onions
• 4 T butter
• 1 t sugar
• Salt
• 3 T flour
• 2 qt beef broth / canned consomme
• 3/4 1 cup white wine
• Freshly ground pepper
• Croutons made from toasted French bread
• Grated Swiss cheese/Gruyere
• Grated Parmesan cheese

Preparation

Step 1

Finely slice the onions. Melt the butter and oil in a large heavy saucepan. Stir in the onions until coated with butter, cover the pan, and slowly cook for 15 minutes, stirring once or twice. Uncover, stir in the sugar and 1 teaspoon salt, and cook about 30 minutes longer until onions turn a rich brown color (regulate the heat and stir frequently so that the onions brown, nor burn). Add the flour and cook, stirring, for 2-3 minutes. Remove from the heat and whisk in the broth and wine. Bring to a boil, lower heat and simmer, partially covered for about 30 minutes. Season with salt and ground pepper.
Scoop into individual bowls, top with lightly toasted French Bread and cover with Gruyere and sprinkle with Parmesan. (Drizzle with a Tablespoon of olive oil or melted butter) and bake in preheated oven at 425 degrees for 20 -30 minutes until cheese is bubbly. (or place under the broiler)