Source:

Teresa

Serves/Makes:10 cups

Ingredients

• 2 lbs (.9 kg). yellow onions, thinly sliced
• 1 tbsp (15 ml). olive oil
• 3 tbsp (45 ml). butter or margarine
• 1 tsp (5 ml). brown sugar
• 2 tbsp (30 ml). molasses
• 1 tsp (5 ml). salt
• 1 tsp (5 ml). pepper
• 3 tbsp (45 ml). all-purpose flour
• 2 quarts (1900 ml) beef broth
• 3/4 cup (175 ml) vermouth
• 5 (3/4-inch thick) slices French bread, toasted and halved
• 2 cups (475 ml) (8 oz (224 grm).) shredded Swiss cheese

Preparation

• Combine onion, oil and butter in a large saucepan; cook, covered, over medium heat 15 minutes, stirring occasionally.
• Stir in brown sugar, molasses, salt and pepper.
• Simmer, covered, 35 minutes, stirring occasionally.
• Add flour and cook 1 minute, stirring constantly.
• Gradually add beef broth and vermouth; cook over medium heat, stirring constantly, until thickened and bubbly.
• Reduce heat and simmer an additional 20 minutes, stirring occasionally.
• Ladle soup into 10 individual baking dishes.
• Top each half with a slice of bread, and sprinkle with cheese.
• Place under broiler 2 to 3 minutes or until cheese melts.

Comments

From "Southern Living", September 1980