Robert Ogle
Ingredients
  • 1 1/2 lbs. yellow onions, thinly sliced
  • 3 tbsp. butter
  • 1 tbsp. oil
  • 1 tsp. salt
  • 1/4 tsp. sugar
  • 2 tbsp. flour
  • 2 qts. beef stock
  • 1/2 cup dry white wine
  •  1 box of croutons
  • 1 slice Swiss Cheese
  1. Combine in saucepan onions, butter and oil. Cover. Simmer about 15 minutes over low heat until onions are tender. 
  2. Then add salt and sugar. Cook uncovered until onions are browned. Sprinkle flour over onions.
  3. Add beef stock. Then add white wine. Cover, with lid slightly ajar. Simmer 30-40 minutes, skimming top every 10 to 15 minutes. Add salt and pepper to taste. Pour into individual crockery soup bowls. To each bowl, add layer of croutons or 1 whole slice toasted French bread. 
  4. Cover with 1 slice Swiss cheese. Put under broiler 2 or 3 minutes until cheese melts.
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