Onion Soup

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Yellow onions - thinly sliced
3 tablespoons	45ml	Butter
1 tablespoon	15ml	Olive oil
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Sugar
3 tablespoons	45ml	Flour
2		Beef stock - boiling
1/2 cup	118ml	White wine
6		Croutons
1 cup	146g / 5.1oz	Swiss cheese - grated
1/2 cup	73g / 2.6oz	Parmesan cheese - grated
		Salt - to taste
		Black pepper - to taste
		Croutons

Recipe Instructions

Cook the onions slowly with butter and oil in a heavy bottom 5 quart covered saucepan for 15 minutes. Uncover pan, raise heat to moderate and stir in salt and sugar. Cook 30-40 minutes, stirring frequently until onions are golden brown. Sprinkle in the flour and cook, stirring, for 2 minutes.

Blend in boiling beef stock. Add wine and season to taste. Simmer partially covered for 30-40 minutes, skimming occasionally.

Pour into individual ovenproof soup crocks. Float the croutons on top of the soup and sprinkle with grated cheese. Broil until cheese melts and croutons brown.

Source:
Elizabeth Powell

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