Vidalia Onion Soup Au Gratin

• 3 large Vidalia onions, thinly sliced
• 1/2 c. butter
• 1/2 c. finely diced smoked sausage
• 1/4 c. diced garlic
• 3 Tbsp. flour
• 2 qt. beef stock
• 1/2 c. Madeira wine
• 1/2 c. sliced green onions
• 1/2 c. chopped parsley
• 10 slices French bread
• 2 c. shredded Mozzarella cheese
• grated Parmesan cheese

1. Butter the French bread slices and toast until golden brown. In heavy-bottom Dutch oven, melt butter (medium-high). Add onions and saute until caramelized (approximately 30 minutes).
2. Add sausage and garlic; stir for 5 minutes.
3. Add flour and stir well. Add stock slowly (may use six 10 ounce cans broth).
4. Bring to a rolling boil, reduce to simmer and cook for 45 minutes.
5. Add wine and salt and pepper to taste.
6. Add green onions and parsley; cook 5 to 10 minutes more.
7. Preheat broiler.
8. Ladle soup in bowls; top with bread and cheese.
9. Broil until cheese bubbles.
10. Serves 8 to 10.

vidalia onions, butter, sausage, garlic, flour, beef stock, madeira wine, green onions, parsley, bread, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=578095 (may not work)