French Onion Soup With Swiss-Topped Toast

• 3 pounds yellow onions
• 1 pound sweet onions, thinly sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon brown sugar
• 1 teaspoon balsamic vinegar
• 1 tablespoon all-purpose flour
• 1 can (14-1/2 ounces) vegetable broth
• 1 can (12 ounces) beer or 12 ounces vegetable broth
• 1/4 cup white wine or additional vegetable broth
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon Worcestershire sauce
• 2 teaspoons brandy
• 1/2 teaspoon coarsely ground pepper
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 6 slices French bread (1 inch thick)
• 6 slices Swiss cheese

1. In a Dutch oven, saute onions in butter and oil until tender. Reduce heat to medium-low; cook for 1 hour or until golden brown, stirring occasionally. Stir in the thyme, brown sugar and vinegar.
2. Combine the flour and broth until blended. Gradually stir into onion mixture. Stir in the beer, wine, soy sauce, Worcestershire sauce, brandy, pepper, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
3. Meanwhile, place bread on a
4. . Broil 4 in. from the heat for 2 minutes on each side or until toasted. Top each with a cheese slice; broil for 2-3 minutes or until cheese is melted and lightly browned. Ladle soup into bowls; garnish with cheese-topped toast.

yellow onions, sweet onions, butter, olive oil, thyme, brown sugar, balsamic vinegar, flour, vegetable broth, vegetable broth, white wine, soy sauce, worcestershire sauce, brandy, ground pepper, salt, cayenne pepper, bread, swiss cheese

Taken from www.tasteofhome.com/recipes/french-onion-soup-with-swiss-topped-toast/ (may not work)