This is the perfect soup for the onion lover, served on it’s own or as a sidedish it is sure to please. Feel free to substitute as necessary for the wine/vermouth if you choose
1 tbsp. vegetable oil
3/4 lb. onions, halved and thinly sliced (about 2 1/2 cups)
1/4 tsp. sugar
2 tbsp. all purpose flour
2 cans (14 oz. each) beef broth
1/4 cup dry white wine or dry white vermouth
4 slices French bread, toasted
1/2 cup shredded Swiss cheese
Heat oil in sauce pot. Add onions. Cover and cook over low heat 15 minutes. Uncover.
Add sugar and cook over medium heat 15 minutes or until onions are golden.
Add flour and cook and stir 1 min. Add broth and wine. Heat to a boil. Cook over low heat 10 minutes.
Serve topped with toasted French bread and cheese.
Serves 4