French Onion Soup

1/4 cup unsalted butter

3 1/2 pounds yellow or sweet onion, sliced

2 quarts chicken or vegetable stock

1/4 cup all purpose flour

1/2 cup dry white wine

2 tsp salt

2 tps pepper, finely ground

2 tsp sugar

1 roll French bread, cut into 1/2in thick slices

Gryuere cheese, cut into slices or shredded

Olive oil

Garlic powder, optional

In parge stock pot melt the butter over medium-low heat.

Add onions to pot and cover. Cooking for about 20 minutes

Uncover, add sugar and season with salt and pepper.

Lower heat to low and slowly cook onions for 45min to an hour to carmelize.

Once carmelized, add flour and mix well. Cook for about 2 minutes.

Add the white wine and raise heat to medium, medium-high to reduce wine.

Add stock and return to boil.

Reduce heat to medium-low and simmer for 1.5 hours.

When the time is nearing completion, heat oven to 450F.

Spread olive oil on sliced bread and place into over for a 2-4 minutes. You can sprinkle on some garlic powder here if using.

Remove bread from oven and then add the sliced or shredded cheese. Place back into oven to melt cheese.