Soupe a L'oignon (French Onion Soup)

Supposedly a recipe from the kitchens of Le Grappe d'Or, Lausanne, Switzerland.

• Ready In: 2 hrs 40 mins
• Serves: 6

Ingredients

• 6  large yellow onions, thinly sliced
• 4  tablespoons butter
• 1  teaspoon sugar
• 1  tablespoon flour
• 1  cup  chablis or 1  cup red wine
• 1  quart beef broth
• 6  large croutons, made from sliced French bread
• 2  cups swiss cheese, grated
• 1⁄2 cup parmesan cheese, freshly grated

Directions

1. In a heavy bottomed frying pan, melt the butter and the sugar together.
2. Add the onions and slowly brown them until they are dark brown (about 30 minutes). Stir frequently remembering to use a wooden spoon to occasionally lift off the brown from the bottom of the pan.
3. Add flour, cooking and stirring it for 2-3 minutes.
4. Add broth and simmer partially covered for 1 hour.
5. To serve, ladle each serving into an oven proof serving bowl and top with one crouton per bowl. Cover each bowl generously with Swiss cheese and sprinkle with Parmesan cheese.
6. Bake covered on a baking sheet at 325F for 15 minutes and then uncovered for another 10 minutes. Serve.