How to make it

  • Peel and thinly slice the onions.
  • Melt the 2 tbsp butter and the evoo in a soup pot then add the onions and thyme.
  • Cover and cook 20 min on med low stirring often.
  • Uncover and add the sugar and salt and adjust heat to med, stir often to keep from sticking about 30 min until onions are brown and caramelized.
  • Add the flour and cook for 1 more min.
  • Add the wine and beef broth and lower heat to low and simmer 30 min, stir occasionally.
  • Spread a pat of butter on each side of the bread and place on a baking sheet in a 425 degree oven, turn after about 4 min and continue baking until golden brown aprox 4 more min.
  • Put a slice of swiss on each piece of toast and return to oven just a min to melt cheese. Ladel the soup in a bowl and top with a piece of cheese toast and serve.
Sauteeing the onions   Close
caramelizing the onions   Close
right before adding wine and broth   Close
add wine and broth   Close

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