Soupe a L'Oignon

1. 1

   In a heavy-bottomed pan, slowly brown the onions in butter and sugar until the onions are golden brown, about 30 minutes, occasionally scraping the brown off the bottom of the pan.

2. 2

   Add flour and cook, stirring for 2 or 3 minutes.

3. 3

   Add the wine and cook for 2 or 3 minutes.

4. 4

   Add stock or consomme and water, and simmer partially covered for 1 hour.

5. 5

   To serve, you may place a small slice of French bread on top of each bowl, and cover generously with Swiss cheese and a sprinkle of Parmesan cheese, then bake covered at 325 degrees for 15 minutes, then uncover and bake another 10 minutes.

6. 6

   Or add the cheese, heat in the micro for 25 seconds, and then use a slice of French bread to dip in the soup; again, I usually take the easy way out.

* Per serving · 4 servings · Values may vary.

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