French Onion Soup

• 3 tablespoons butter
• 3 large onions, halved and thinly sliced (about 2 pounds)
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons all-purpose flour
• 2 1/2 cups water
• 2 (10 1/2-ounce) cans beef broth
• 1 (10-ounce) can beef consomme
• 1/4 cup Cognac
• 1 tablespoon Worcestershire sauce
• 8 (1/2-inch-thick) slices French bread, toasted
• 8 ounces thinly sliced Gruye@Sre cheese
• 2 tablespoons grated Parmesan cheese

1. Melt butter in a large Dutch oven. Add onion; cook over medium heat 20 to 25 minutes or until golden, stirring frequently. Add sugar, salt, and pepper; stir well. Add flour; cook, stirring constantly, 1 minute. Gradually add water, beef broth, and consomme. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Stir in Cognac and Worcestershire sauce.
2. Place 8 ovenproof soup bowls on a baking sheet; ladle soup evenly into bowls. Top each with a slice of French bread. Place cheese slices evenly over bread, and sprinkle evenly with Parmesan cheese. Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes or until cheese melts. Serve immediately.

butter, onions, sugar, salt, pepper, allpurpose, water, beef broth, beef consomme, cognac, worcestershire sauce, bread, gruyesre cheese, parmesan cheese

Taken from www.myrecipes.com/recipe/french-onion-soup-6 (may not work)