Cook onions in butter and oil. Cover for 15 minutes. Uncover, raise flame, stir in salt and sugar. Cook for an hour, stirring constantly to avoid burning.
Stir in flour. Cook for three minutes. Add boiling stock, vermouth and seasonings.
Simmer one hour. Pour into crocks or a large baking bowl. Top with toasted French bread, then cheese. Bake at 350° for 10 minutes!
Serves With
Joseph Drouhin Chabils and Domaine Labbe’ Abymes Vin de Savioe
Available at www.thewinecountry.com
Originally Submitted
6/30/2009
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You can add this Georgina’s French Onion Soup recipe to your own private DesktopCookbook.
