A Memory of French Onion Soup

• 3 tablespoons butter
• 1 tablespoon oil
• 3 large onions, sliced
• 2 tablespoons sugar
• 2 tablespoons flour
• 5 (16 ounce) cans beef broth
• 2 (20 ounce) cans water (empty broth can)
• salt & pepper
• 14 cup port wine
• 34 cup Burgundy wine
• French bread, for topping
• mozzarella cheese or gruyere or swiss cheese, for topping

1. In large soup pot, melt butter with oil.
2. Add onions and cook slowly until translucent.
3. Add sugar and flour and cook for 1-2 minutes.
4. Add broth, water and seasonings and simmer for 30 minutes.
5. Stir in wines, and simmer for 2 more hours.
6. Preheat broiler.
7. To serve, pour soup into oven- proof crocks.
8. Place a slice of French bread on top of soup.
9. Cover bread with lots of sliced or shredded cheese, your choice.
10. (I prefer Gruyere).
11. Place soup crocks in oven on a sheet pan and broil until cheese is melted and bubbly.
12. I like to place slices of cheese slightly over the edge, so it completely seals the top and melts down the side of each crock.
13. Note: Number of servings was not indicated in the recipe.
14. I'm guessing 8-10.

butter, oil, onions, sugar, flour, beef broth, water, salt, port wine, burgundy wine, bread, mozzarella cheese

Taken from www.food.com/recipe/a-memory-of-french-onion-soup-142846 (may not work)