French Onion Soup
2 Tbs. butter
2 Tbs. extra virgin olive oil
3 onions, thinly sliced
1 teaspoon white sugar
1/2 cup red wine
2 cans reduced-sodium beef broth
bread rounds (rustic style texture)
grated cheese, such as Gruyere, mozzarella, monterey jack, etc.
Directions
1 Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions
over medium heat for 10 minutes, or until golden brown.
2 Add wine and beef broth; heat to boiling. Reduce heat to low. Cover soup,
and simmer for 10 minutes.
3 Cut four 1 inch thick slices of bread. Toast the bread slices just until browned.
4 Ladle soup into oven-safe bowls. Place 1 slice toasted bread on top of the
soup in each bowl. Sprinkel cheese on top of the toast. Place soup bowls on
a cookie sheet for easier handling.
5 Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese
is melted