4 Large Onions, sliced thin
½ cup butter
1 teaspoon sugar
1 cup white wine
32 ounces chicken broth
32 ounces beef broth
2 Tablespoons Worcestershire Sauce
2 cloves garlic, minced
French or Italian Bread
Cheese (Swiss, Mozzarella or Gruyere)
Pre-heat oven to 425 degrees.
In an oven-proof Dutch oven, melt butter.
Add sliced onions, and cook on low-medium heat until onions are soft, about 20 minutes.
Place pot in oven, with lid cracked, and bake for 15 minutes.
Stir in sugar.
Bake 45 more minutes, stirring occasionally.
Slice Bread into about 1 inch thick pieces.
Place pot on stove, and stir in white wine. Using a spoon, scrape and swish the mixture around, breaking the dark brown bits on the side of the pot off an into the soup.
Add Broths, Worcestershire Sauce, and Garlic. Bring to a boil, reduce heat and cook on medium heat 45 minutes.
Meanwhile, brush bread slices on both sides very lightly with olive oil. Broil them on each side for just a couple minutes until they are golden and crispy. Watch them carefully! Set aside.
When soup is done, ladle it into Ramekins on a baking sheet. Cover the tops of the soup with toasted bread. Trim or use extra pieces if necessary. Top with grated cheese.
Broil until cheese is melted and just golden, again....watching carefully.