Onion Soup

By á-47134

Ingredients

• 4 large onions, thickly sliced
• 1 tbsp butter
• 1 tbsp vegetable oil
• 1/4 tsp sugar
• 2 tbsp flour
• 6 cups beef broth-bouillon
• 1/4 cup dry white wine
• salt and pepper to taste
• 4 slices French bread, cut 1/2 inch thick
• 2 tsp oil
• 1 clove garlic, peeled and cut or garlic powder
• 2 tbsp cognac or plain brandy
• 2 cups grated Swiss cheese - use more!

Preparation

Step 1

In covered 4 quart saucepan, cook onions slowly with butter and oil for 15 minutes, Stirring occasionally. Uncover, increase heat to medium. Add sugar to saute onions, stirring about 30 minutes or until onions turn golden brown.

Sprinkle onions with flour, stir 2-3 minutes. Blend in hot broth and wine. Adjust seasonings to taste. Simmer partially covered for 1 hour.

Meanwhile place bread alices in 350 degree oven 30 minutes or until slightly toasted. Halfway through baking, baste each slice with 1/2 tsp oil and rub with garlic.

Before serving, add cognac and divide soup into oven-proof bowls. Sprinkle with 1/3 - 1/2 cup cheese on top of soup. Float slice of bnread on top of soup, sprinkle with the rest of the cheese.

Bake in preheated oven 325 degrees until hot, then 2-3 minutes until cheese is golden brown and bubbling.

Serves 4