Title: French Onion Soup - Sl 9/80
Categories: Soup Vegetable Southern
Yield: 10 Cups

2	lb	Yellow onions; thinly sliced
1	tb	Olive oil
3	tb	Butter or margarine
1	ts	Brown sugar
2	tb	Molasses
1	ts	Salt
1	ts	Pepper
3	tb	All-purpose flour
2	qt	Beef broth
3/4	c	Vermouth
5		(3/4-inch thick) slices French bread; toasted and halved
2	c	(8 ounce) Swiss cheese; shredded

Combine onion, oil, and butter in a large saucepan; cook, covered, over medium heat 15 minutes, stirring ocasionally. Stir in brown sugar, molasses, salt, and pepper. Simmer, covered,35 minutes, stirring occasionally. add flour and cook 1 minutes, stirring constantly. Gradually add beef broth and vermouth; cook over medium heat, stirring constantly, until thickened and bubbly. Reduce heat and simmer an additional 20 minutes, stirring occasionally. Ladle soup into ten individual baking dishes. top each with a half slice of bread, and sprinkled with cheese. Place under broiler 2 to 3 minutes or until cheese melts. Yield:10 cups.

From Lynn Weeks of Georgia, in September, 1980 "Southern Living". Typos by Jeff Pruett.

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