French Onion Soup

French Onion  Soup

Ingredients
¼ C (57 g) unsalted butter
6 med yellow onions, sliced
1 tsp (4 g) sugar
1 T (8 g) flour
1 C (237 ml) dry white wine
4 C (946 ml) beef broth
Pepper to taste
6 (½ inch thick) slices day-old French bread
2 C (241 g) grated swiss cheese
½ C (90 g) grated parmesan cheese

Directions:
Melt butter in a large Dutch oven over medium low: add onions and sugar; cover anad cook stirring occasionally, 30 minutes or until onions are soft but have not yet started to turn golden. Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich carmel color, 10 to 15 minutes.


Whisk in flour until well blended; gradually add wine and cook, whisking constantly, until mixture boils and thicken. Whisk in broth and pepper; bring to a boil.


Reduce heat, cover and simmer 15 minutes. Ladle soup into six 1 1/2 cup bowls. Top each with a bread slice; sprinkle with cheese. Place under broiler until cheese melts and bubbles.