6 slices of Swiss cheese, provolone, gruyere, or fresh parmesan
1/2 loaf of French bread
6 T butter
How to make it
Peal and slice onions. In a deep heavy stock pot, over med heat, sauté onions in butter and sugar till caramelized (golden brown). BE PATIENT and stir frequently as this will take a while to do it properly.
Add mustard and flour, stir well. Add consommé and wine. Simmer 30 minutes.
Slice, butter, and lightly toast French bread under broiler in oven. Put soup into 6 ceramic (oven safe) bowls. Float a slice on soup in each bowl. Cover bread with cheese. Broil 1-2 min. Serve.
Note – Chateau Ste. Michelle Johannesburg Riesling works especially well in this soup.
USE THIS STOCK RECIPE and adjust the amount of wine to taste since the stock recipe uses wine to deglaze the roasting pan.