INGREDIENTS

INSTRUCTIONS

In a large, heavy dutch oven melt the light butter slowly.  When melted,
add the sliced onions, and fructose (normal table sugar may be used if
desired.)  Cover, and cook - stirring often - until the onions are tender
but colorless.
Take the top off the pan, turn the heat up to high - then cook the onions
until the sugar caramalizes on them turning them a golden caramel color.
Stir in the flour and make a roux.  Blend well and cook over medium heat
for three minutes until the starchy flavor of the flour is cooked out.
Carefully add the wine and pepper to the onions with stirring over high
heat until the mixture comes to a boil and thickens.
Pour in the beef broth and bring to a boil.  When the soup begins to boil,
cover, reduce heat - and simmer for twenty minutes so the flavors have time
to blend.
To prepare for table, ladle the soup into small fire proof crocks or
broiler safe bowls.  Float slices of dried French bread in the bowls then
add a 1/4 c of each of the grated cheeses topping it all off with a slice
of Jarlsberg cheese. Let the slices overlap the sides of the bowl slightly
the toasted cheese that runs over the side is a delicacy for most french
onion soup lovers!
Place the crocks under your broiler and watch carefully as the cheese on
top melts, bubbles and begins to turn a rich dark brown on top of the
bubbles.
When you see the bubbles browing - your done.  Enjoy!
From: Rob Stewart                     Date: 08-02-94
Posted to MM-Recipes Digest V5 #021 by lena36@juno.com (Lena P Mitchell) on
Jan 20, 1998

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