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4 tablespoon Butter
1 teaspoon Sugar
1 cup White Wine, Dry
¼ teaspoon Pepper
2 cup Swiss Cheese, Grated
1 pinch Paprika
6 medium Onion, Sliced
1 tablespoon Flour
4 cup Beef Stock
6 slice Bread, Dry
½ cup Parmesan Cheese, Grated
In large dutch oven over medium heat, melt butter. Add onions and sugar. Cover and cook, stirring occaisionally, 30 minutes or until onions are tender but not colored. Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel colour 10 to 15 minutes
Stir in flour until well blended. Gradually add wine; cook, stirring constantly, until mixture boils and thickens. Stir in beef broth and pepper; bring to boil. Reduce heat to low. Cover and simmer 15 minutes. Ladle soup into 6 oven proof bowls. Top each with french bread slice; sprinkle with swiss and parmesan cheeses and paprika. Broil until cheese melts and bubbles.
1 teaspoon Sugar
1 cup White Wine, Dry
¼ teaspoon Pepper
2 cup Swiss Cheese, Grated
1 pinch Paprika
6 medium Onion, Sliced
1 tablespoon Flour
4 cup Beef Stock
6 slice Bread, Dry
½ cup Parmesan Cheese, Grated
In large dutch oven over medium heat, melt butter. Add onions and sugar. Cover and cook, stirring occaisionally, 30 minutes or until onions are tender but not colored. Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel colour 10 to 15 minutes
Stir in flour until well blended. Gradually add wine; cook, stirring constantly, until mixture boils and thickens. Stir in beef broth and pepper; bring to boil. Reduce heat to low. Cover and simmer 15 minutes. Ladle soup into 6 oven proof bowls. Top each with french bread slice; sprinkle with swiss and parmesan cheeses and paprika. Broil until cheese melts and bubbles.
