Preparation:
1. In a large saucepot, saute the onion in the oil for 15 minutes. Add the sugar, pepper, and salt. Simmer uncovered for 35 minutes, stirring occasionally, adding a little water if necessary. The onions will get very brown.
2. Add the flour and cook an additional 1 minute. Gradually add the beef broth and vermouth; cook over medium heat, stirring constantly until thickened and bubbly. Reduce the heat and simmer for 20 minutes.
3. Ladle the soup into 4 individual oven-proof soup bowls. Top each bowl with a slice of bread and some cheese. Place under the broiler for 2 to 3 minutes. Carefully remove from the oven and serve.
4 servings / serving size: 1 cup |
