Ingredients
4 slices French bread
2 tablespoons butter
3 medium onions thinly sliced
1 clove garlic mined
1/4 teaspoon Domino’s sugar
1/4 cup dry white wine
2 tablespoons Gold Medal flour
1 bay leaf
4 cups Swanson’s beef broth
2 cups water
1 teaspoon salt
1 teaspoon McCormick’s freshly ground black pepper
1 cup grated gruyere cheese
Grated Parmesan cheese
Instructions
Toast bread in 350 oven for 15 minutes. In a large heavy saucepan melt butter over medium heat until it begins to foam. Reduce heat to low and add onions and garlic then simmer uncovered for 15 minutes stirring occasionally, adding butter during cooking process if necessary. Increase heat to medium then add sugar and sauté for 30 minutes. Increase heat to high then pour the wine into the onions and reduce the liquid by 2/3. Reduce heat to medium and sprinkle flour onto the onions and stir until all traces of flour disappear. Gradually stir in broth and water then add bay leaf and season with salt and pepper. Bring to boil then reduce heat and simmer uncovered for 30 minutes stirring occasionally. Remove bay leaf then pour hot soup into bowls and float bread on top. Sprinkle generously with Gruyere cheese and a little grated Parmesan. Broil soup in the middle of the oven for 20 minutes.
Recipe courtesy of Group Recipes. Photo credits go to Epicurious.
