Ingredients

• 6 tablespoons butter

• 2 1/2 lbs. Spanish onions, sliced (Vidalias are preferred when in season)

• 1 tsp. sugar

• freshly ground black pepper

• 2 tbsp. flour

• 6 cups vegetable consomme

• 1 cup dry white wine

• French bread cut into 1-inch thick slices

• 1/2 cup Parmesan cheese

• 1 cup shredded Swiss cheese

Directions

Melt the butter in a large saucepan. Once hot, add onions and sprinkle with the sugar and pepper sautéing for 20 minutes until the onions are golden brown and caramelized, stirring occasionally to avoid sticking to the pan. Once the onions have browned stir in the flour and sauté for another 2 minutes. Pour in the consommé and wine then bring to a boil. Once boiling, lower the heat and simmer without a lid for 20 minutes. The soup is ready at this point, but the longer it simmers the richer the flavors become.

Place slices of bread on a cookie sheet and drizzle with olive oil. Sprinkle with a little bit of salt then toast until golden brown. When done, set aside.

When ready to serve:

Preheat oven to 350°

Fill individual crocks (or other oven proof bowls) with the soup. Cover with a sprinkling of shreaded cheese and a toast. Bake for about 5 minutes or until the cheese is bubbling. Let cool slightly and serve.