Ingredients

• 8-10 medium to large yellow onions, thinly sliced
• 3 tbsp butter
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar
• 1/4 cup sifted white flour
• 5 cups chicken stock or vegetable stock
• 3 cups beef stock or vegetable stock
• 1/4 cup dry white wine
• 1-1/2 tbsp brandy
• salt and pepper, to taste
• 6-8 well-toasted bread slices
• sliced Emmenthaler or Gruyere cheese

Preparation

1. In covered saucepan, slowly cook onions in butter and oil for 30 minutes, stirring occasionally.
2. Remove lid.
3. Add salt and sugar.
4. Replace lid and continue cooking for 1-1/2 to 2 hours or until onions are golden.
5. Stir in flour and cook, stirring, for 5 minutes.
6. In separate heavy-bottomed pot, bring stock to a boil.
7. Add onion mixture.
8. Add wine.
9. Bring back to a gentle boil.
10. Cover and simmer for 45 minutes.
11. Just before serving, add brandy, salt, and pepper.
12. Fill individual soup crocks with soup nearly to the top.
13. Place a bread slice on top.
14. Arrange 3-4 slices of cheese atop bread, covering top of bowl completely.
15. Broil until cheese is melted, brown, and crusty.
16. Serve immediately.

Notes

Submitted by Michael and Liz McCaffrey

WINNING SOUP ENTRY! Congratulations Michael and Liz!!

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