Onion Soup

• 1 Tablespoon Olive Oil
• 2 Tablespoons Butter
• 4 whole Onions, Peeled, Halved And Thinly Sliced
• 3 Tablespoons Chopped Sage, Divided
• 1/4 cups Dry Red Wine
• 1 teaspoon Sugar
• 3 cups Beef Stock
• 4 slices Baguette, Cut On The Bias
• 1 whole Garlic
• 1 cup Aged White Cheddar, Grated
• 2 leaves Sage, For Garnish

1. 1. Heat the oil and butter in a saucepan over medium-low heat. Add the onions and 2 tablespoons of sage and cook for twenty minutes, stirring occasionally. Increase the heat to medium and, stirring often, cook for another 10 minutes, or until the onions darken and become caramelized.
2. 2. Add in the wine, sugar and stock, scraping the bottom of the pan to loosen any bits. Bring to a boil and reduce to a simmer for ten minutes.
3. 3. Preheat oven to 400u0b0F degrees. Rub each baguette slice with garlic. Combine remaining 1 tablespoon sage with old cheddar and top baguette slices. Add to the oven and cook until golden, about five minutes.
4. 4. Spoon into two bowls and top with two cheddar toasts on top. Place a sage leaf on each. Serves 2.

olive oil, butter, onions, ubc, sugar, beef, baguette, garlic, white cheddar

Taken from tastykitchen.com/recipes/soups/onion-soup-2/ (may not work)