Four-Cheese French Onion Soup

• 1/3 cup butter, cubed
• 2 tablespoons olive oil
• 12 cups thinly sliced onions
• 2 teaspoons salt
• 1 teaspoon sugar
• 1/4 cup all-purpose flour
• 2 cartons (32 ounces each) reduced-sodium beef broth
• 1-1/2 cups white wine or additional reduced-sodium beef broth
• 8 slices French bread (1/2 inch thick)
• 1-1/3 cups shredded Swiss cheese
• 2/3 cup shredded cheddar cheese
• 1/2 cup shredded part-skim mozzarella cheese
• 2 tablespoons grated Parmesan cheese

1. In a Dutch oven, melt butter with oil. Add the onions, salt and sugar; cook over medium heat for 15-20 minutes or until lightly browned, stirring frequently.
2. Sprinkle flour over onion mixture; stir until blended. Gradually stir in broth and wine. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
3. Place bread slices on an ungreased
4. . Broil 3-4 in. from the heat for 3-5 minutes on each side or until lightly browned; set aside. Combine the cheeses.
5. Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with cheese mixture. Place bowls on a
6. . Broil for 2-3 minutes or until cheese is lightly golden.

butter, olive oil, onions, salt, sugar, allpurpose, cartons, white wine, bread, swiss cheese, cheddar cheese, mozzarella cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/four-cheese-french-onion-soup/ (may not work)