Onion Soup

4 large sweet onions (2 lbs) such as Oso, Maui,
Walla-Walla or Vidalia

3 tbsp unsalted butter

1 tsp sugar

1/4 cup white wine

3 cups chicken broth ( for a lighter flavor)
or 3 cups of the traditional beef broth

4 slices French bread (1" thick) lightly toasted

1/2 cup shredded Gruyere cheese

Cut onions in half, then thinly slice. In a large, deep pot, heat

butter over medium heat. Add onions and stir to coat. Cover and

cook 10 minutes, stirring often. Add sugar and cook over high heat,

uncovered, 6 more minutes or until onions are golden brown. Add wine

and cook 1 minute. Add broth and 2 cups water; bring to a boil, then reduce

heat to medium; cover and cook 5 minutes. Heat broiler. Place four 2 cup oven

proof bowls on a baking sheet. Divide soup among the bowls.

Top each with toasted bread. Sprinkle cheese over bread.

Broil 3-4 minutes or until cheese melts.