Soupe A L’Oignon (French Onion Soup)

• 4 (1/2-inch-thick) slices French bread baguette
• 1 tablespoon unsalted butter
• 6 cups thin vertically sliced onion (about 2 pounds)
• 1/2 teaspoon sugar
• 1/8 teaspoon freshly ground black pepper
• 3 tablespoons all-purpose flour
• 1 (32-ounce) box 100% fat-free, 50% less-sodium beef broth
• 4 cups water
• 1/2 cup dry white wine
• 1 tablespoon Worcestershire sauce
• 3 ounces Gruyere cheese, cut into 4 thin slices

1. Melt butter in a large Dutch oven over medium heat. Add onion to pan; cook 5 minutes, stirring occasionally. Partially cover, reduce heat to medium-low, and cook 15 minutes, stirring occasionally. Add sugar and pepper; cook, uncovered, until deep golden brown (about 35 minutes), stirring frequently. Sprinkle onion with flour; cook 2 minutes, stirring constantly. Add broth, water, and wine; bring to a boil. Reduce heat, and simmer 30 minutes. Add Worcestershire sauce; stir well.
2. Preheat broiler to high.
3. Arrange bread slices in a single layer on a jelly-roll pan; broil for 2 minutes or until toasted, turning after 1 minute.
4. Divide soup evenly among each of 4 broiler-safe soup bowls. Top each serving with 1 bread slice and 1 cheese slice. Place soup bowls on jelly-roll pan; broil for 4 minutes or until tops are golden brown and cheese bubbles.
5. This recipe was updated for the November, 2012 25th anniversary issue.

bread baguette, unsalted butter, thin vertically, sugar, freshly ground black pepper, allpurpose, beef broth, water, white wine, worcestershire sauce, gruyere cheese

Taken from www.myrecipes.com/recipe/soupe-a-loignon (may not work)