French Onion Soup
3 large onions, sliced (I used two white and one sweet)
1/4 cup butter
1/4 cup sugar
(3) 32 oz. boxes of beef broth
3/4 cup Burgundy wine, or other red wine (like Merlot)
1/2 cup Port wine
2 teaspoons salt
1 1/2 teaspoons pepper
2/3 cup flour
In a large pot, cook onions, butter and sugar together over medium low heat until translucent, about 20 minutes.
In another large pot, combine broth, burgundy and port. Bring to a boil
In a bowl, combine 2 cups broth, flour, salt and pepper.
When onions are done, add flour mixture.
Add the rest of the liquid and bring to a boil. Reduce to a simmer, and let sit until ready to serve.
Top with crouton and cheese.
Several slices of baguette (two per serving)
1 clove garlic, optional
Grated gruyere cheese (three to four tablespoons per serving)
Slice several pieces of baguette, and drizzle olive oil over the top. If using garlic, cut clove in half and rub over the top of the bread. Toast in a 350* for 15 minutes, or until hard and brown like a crouton.
Finish the soup: Ladle soup into an oven-safe bowl. Place toasts on top, and sprinkle cheese over the top. Place under broiler for about five minutes until cheese is melted and bubbly.