1 Tbsp vegetable oil
¾ Lb. onion, halved and thinly sliced (about 2 ½ cups)
1 clove of garlic, finely chopped
¼ tsp sugar
2 Tbsp all-purpose flour
3 ½ cups of Beef Broth
1 dash of Worcestershire Sauce
¼ cup of dry white wine (optional)
4 slices of French bread, toasted (other types of bread may be substituted)
½ cup of shredded Swiss cheese
Heat the cooking oil in a saucepot. Add onions and garlic. Stir well. Cover and cook over low heat for 15 minutes. Uncover.
Add sugar and cook over medium heat for about 15 minutes or until the onions are golden brown.
Add the flour and stir for 1 minute to incorporate flour. Add the beef broth and wine. Bring the soup up to a boil. Reduce heat to low and cook for 10 minutes.
Divide soup into 4 bowls. Top each with bread and cheese. (Cheese can be melted in microwave before putting into the bowls)
For more flavor, rub the bread with a garlic clove and top it with cheese before toasting.
Recipe may be doubled easily for 8 servings.
Jim Breard, Slidell, LA.