- 3 tablespoons butter
- 1 tablespoon oil
- 3 large onions - sliced
- 3 tablespoons sugar
- 2 tablespoons flour
- 5 (16-ounce) cans beef broth
- 2 1/2 cans water (empty broth cans)
- Salt and pepper to taste
- 1/4 cup Port wine
- 3/4 cup Burgundy wine
- French bread
- Mozzarella, Gruyere or Swiss cheese
In large soup pot, melt the butter with the oil. Add the onions and cook until translucent. Add sugar and flour, cook for 1 minute. Add beef broth, water, salt and pepper. Simmer for 30 minutes. Stir in wines, simmer for 2 hours.
Preheat broiler To Serve: Pour into onion soup crocks. Place a piece of French bread on top. Cover bread with choice of cheese. Place in oven and broil until cheese is melted and bubbly.
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