French Onion Soup

Karen Sokol

6 slices French bread, sliced 1/2 " thick

1/2 c. margarine

6 large onions, 6 to 7 c. thinly sliced

1 T. plus 2 tsp. sugar

1 T. flour

1½ tsp. dry mustard

2 (10 ¾ oz.) cans condensed chicken broth

2 (10 ¾ oz.) can condensed beef broth

6 T. white wine (optional)

1 T. Worcestershire sauce

1/2 tsp. pepper sauce (optional)

1/3 c. Parmesan cheese

1½ c. shredded or grated Gruyere cheese

Place French bread on a baking sheet. Preheat oven on broil. Broil bread 4 inches from heating unit for 2 minutes or until toasted. Turn bread once. (Watch carefully, it burns quickly.)

In a heavy skillet or big saucepan, melt the margarine and add the sliced onions. It looks like a lot of onions, but they cook way down. Cook for 30 to 35 minutes until they are very tender and light golden brown, stirring often.

In a small bowl, stir together sugar, flour, and dry mustard. Stir into onions and heat 1 minute or until blended. Stir in broth, wine, and Worcestershire sauce; mix well. Add pepper sauce if you want a little zip. Mix well. Bring to a boil over medium heat. Reduce heat to low; cover. Simmer for 10 to 15 minutes. Ladle soup into 6 (1½ cup) ovenproof bowls. Set bowls on a baking sheet. Top each with 1 slice toasted French bread cut into fourths. Sprinkle with Parmesan cheese, then Gruyere cheese. Broil soup 4 inches from heat 2 to 2 1/2 minutes or until cheese is bubbly and melted.

Makes 6 servings