French Onion Soup

Instructions

French Onion Soup
I am really picky about my french onion soup. My husband and I experimented with about 15-20 recipes before we cobbled together our own little piece of heaven. This is a beefy rich bowl of joy. Don’t skip the caramelizing process or skimp on the quality of the cheese, either. They really make this soup divine!

Ingredients:
1 stick butter
4 thinly sliced onions
1/2 t. sugar
2 1/2 qts. beef broth
2 cubes of beef consomme
1/4 C. dry white wine
salt and pepper to taste
8 slices slightly stale French bread, buttered, sprinkled with garlic powder and herbs
Gruyere cheese, sliced (the best quality you can find)

Directions:
1. Heat the butter in a heavy 5-6 qt. pan. When the butter has melted, add the onions and cook slowly, covered for 10 minutes. Add the sugar and salt. Cook onions slowly until onions caramelize and turn to a rich brown color. Do not let them burn! This will take 45-60 minutes.

2. Add the wine and cook 5 minutes, still over low heat. Add the stock and check for seasoning. Simmer uncovered for one hour.

3. Toast the French bread slices until golden brown. Ladle the soup into a ovenproof bowl, add the toasted bread and cover with the cheese. Broil for 5 minutes or until cheese is bubbling