FRENCH ONION SOUP
Serving Size : 6
1/4 cup butter
6 medium onions, sliced
1 teaspoon sugar
1 tablespoon all purpose flour
1 cup dry white wine
4 cup beef broth
1/4 teaspoon pepper
6 1/2-inch day old french bread
2 cups grated swiss cheese
1/2 cup grated parmesan cheese
paprika
In large Dutch oven over medium heat, melt butter. Add onions and sugar.
Cover and cook, stirring occasionally, 30 minutes or until onions are tender but not colored. Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel color (10 to 15 minutes) DO NOT LET ONIONS BURN. Stir in flour until well blended. Gradually add wine; cook, stirring constantly, until mixture boils and thickens. Stir in beef broth and pepper; bring to boil. Reduce heat to low. Cover and simmer 15 minutes. Ladle soup into 6, 1-1/2 cup ovenproof bowls. Top each with bread slice; sprinkle with swiss cheese and parmesan cheeses and paprika. Place bowls on roll pan. Broil until cheese melts and bubbles.