Onion Soup

• 1 bottle Holland House white wine
• 6 large yellow onions
• 2 Tbsp. oil
• 1/4 c. plus 2 Tbsp. butter
• 2 tsp. sugar
• 2 cans Campbell's beef broth (double strength)
• 2 1/2 cans water
• salt and pepper to taste
• French bread
• 1/2 lb. grated Swiss cheese

1. Slice 5 onions very thin.
2. Heat oil; melt 1/4 cup butter. Saute onions until golden brown. Do not burn. Deeper color gives better flavor.
3. In remaining butter, cook 1 whole onion on all sides.
4. Sprinkle with sugar and cook, browning on all sides. Add to sliced onions the broth, water and wine. Simmer 40 minutes. Taste and season with salt and pepper. Remove whole onion.
5. To serve, place in soup crock.
6. Float 1 slice of bread on top and cover with cheese. Broil until cheese melts.

white wine, yellow onions, oil, butter, sugar, campbells beef, water, salt, bread, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=871780 (may not work)