Onion Soup Au Gratin

• 2 Tbsp. vegetable oil
• 1 Tbsp. butter or margarine
• 1 lb. onions, sliced (about 4 c.)
• 1/2 tsp. sugar
• 2 (10 3/4 oz.) cans condensed beef broth
• 2 soups cans water
• 1/2 c. dry white wine
• 6 slices French bread, toasted
• 2 c. shredded Swiss cheese
• 1/4 c. grated Parmesan cheese

1. In a covered 3-quart saucepan over low heat, in oil and butter, cook onions for 15 minutes or until tender, stirring occasionally.
2. Uncover; stir in sugar.
3. Over medium heat, cook 30 minutes more or until onions are golden, stirring frequently.
4. Add broth, water and wine.
5. Heat to boiling.
6. Reduce heat to low. Cover; simmer for 25 minutes.
7. Ladle soup into six 12 ounce ovenproof bowls; place on pan. Place bread in each bowl and top with cheese and Parmesan.
8. Bake at 350u0b0 for 20 minutes, until cheese is melted and top is brown.
9. Yields 6 servings.

vegetable oil, butter, onions, sugar, condensed beef broth, water, white wine, bread, swiss cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=505549 (may not work)