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This is a winter favorite of mine ~ Sooz
Makes 8 [1-cup] servings
1/4 cup butter or margarine
1-1/2 lbs onions, thinly sliced
1/2 tsp salt
1/4 tsp sugar
7 cups beef broth [I use canned broth]
1/2 cup dry white wine
8 slices French bread, toasted
1/2 cup grated Parmesan cheese
1/2 lb Swiss or Gruyere cheese, sliced [can use Muenster in a pinch]
In Dutch oven or large saucepan, melt butter or margarine. Add onions and saute over low heat til onions are well-coated, stirring occasionally. Cover and continue cooking for about 15 minutes, til onions are limp. Uncover and sprinkle with salt and sugar, and continue cooking [uncovered] until onions are golden. Pour in beef broth and wine; cover and simmer 20-25 minutes, til onions are very tender. [May be prepared in advance to this point ~ ladle into containers and refrigerate up to 2 days or freeze up to 2 months. To serve, thaw soup if frozen. Cook over medium heat til heated through, then proceed with the following directions.]
Preheat oven to 375*. Ladle soup into 8 ovenproof bowls. Top each bowl with slice of toasted French bread; then sprinkle with 1 tbsp Parmesan cheese and top with a cheese slice. Place soup bowls on cookie sheet[s] and bake til cheese is melted and bubbly, about 10 minutes. ENJOY!
Note: Because the recipe takes some work and some time, I tend to make the whole recipe but I only bake 2 to 4 bowls at a time ~ I just refrigerate or freeze the rest for another day.
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