Heartland Onion Soup

• 4 Tbsp. butter
• 6 yellow onions (large), peeled and thinly sliced
• 1 tsp. sugar
• 1/2 tsp. salt
• 1 tsp. dried thyme leaves
• 3 Tbsp. flour
• 8 c. rich beef broth (simmering)
• 1/2 c. dry sherry
• 2 Tbsp. lemon juice
• freshly ground pepper
• 4 to 6 slices stale French bread
• 1 to 1 1/2 c. grated Jack cheese
• 4 to 6 tsp. butter or margarine
• Dijon style mustard
• minced parsley

1. Heat butter over medium heat in a soup pot until butter foams. Add the sliced onions; toss to coat completely.
2. Reduce heat to low and cover.
3. Cook 15 to 20 minutes until translucent.
4. Uncover pot; raise heat to medium.
5. Sprinkle onions with sugar, salt and thyme and saute very slowly until onions are a rich golden brown, about 45 minutes.
6. Sprinkle browned onions with the flour; cook 2 to 3 minutes, stirring.
7. Ladle in the simmering beef broth, whisking to incorporate liquid.
8. Add the sherry and simmer soup 30 minutes.
9. Add the lemon juice and cook 10 minutes longer.
10. Season with black pepper to taste.

butter, yellow onions, sugar, salt, thyme, flour, rich beef broth, sherry, lemon juice, freshly ground pepper, bread, cheese, butter, mustard, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1031310 (may not work)