Title: Rich Onion Soup - Sl 10/85
Categories: Soup Vegetable Check
Yield: 9 Cups

1/4	c	Plus 2 tbsp butter or margarine; melted
2	tb	Corn oil
3	lg	Onions (about 2 pounds); thinly sliced
1/2	ts	Sugar
1/2	ts	Dry mustard
3	tb	All-purpose flour
4		(14-1/2 oz) cans beef broth; undiluted
1 1/2	c	Dry white wine
3	c	(12 ounces) Gruyere cheese; shredded
		French bread slices (option)
		;-toasted

Combine butter and oil in a large Dutch oven. Separate onions into rings, and add to Dutch oven. Cook over medium heat 30 minutes, stirring frequently. Stir in sugar and mustard; cook 30 minutes, stirring occasionally. Sprinkle flour over onions; cook 2 minutes, stirring constantly. Add broth and wine. Bring to a boil; cover. Reduce heat and simmer 30 minutes. Place desired number of ovenproof bowls on a baking sheet; ladle in soup. Sprinkle cheese over hot soup. Broil 6 inches from heat until cheese melts. Serve soup with French bread, if desired. Yield: about 9 cups.

From Paula Causey of Georgia, in October, 1985 "Southern Living". Typos by Jeff Pruett.

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