Categories: dinner, soup

Ingredients

• 1 lb yellow onions, quartered, cut thinly
• 2 tbsp butter
• 1/2 tsp white sugar
• 1 tbsp fresh thyme
• 1 bay leaf
• 1 tsp flour
• 1/2 cup white wine
• 2 cups beef broth
• salt
• pepper
• 1/4 cup cheddar, sharp
• 1/2 baguette, thickly sliced

Directions

1. In heavy pot, melt the butter on low heat. Add the onions, sugar, thyme, and bay leaves. Cook, stirring occasionally, until onions are very soft and a golden color, about 30 minutes. Add flour, and stir, cooking for 1-2 minutes. Add the wine, increase the heat to medium, and cook until most of the liquid has evaporated. Add the broth, bring to a simmer, and turn heat to low. Let soup simmer slowly for another 30 minutes.

2. Remove the bay leaf from the soup and discard. Add salt and pepper to taste.

3. Toast baguette slices until brown. Top each with cheese, and toast until cheese melts. Top each bowl with a slice of baguette.

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