Ingredients
1/3 cup butter, cubed2 tablespoons olive oil12 cups thinly sliced onions2 teaspoons salt1 teaspoon sugar1/4 cup all-purpose flour2 cartons (32 ounces each) reduced-sodium beef broth1-1/2 cups white wine or additional reduced-sodium beef broth8 slices French bread (1/2 inch thick)1-1/3 cups shredded Swiss cheese2/3 cup shredded cheddar cheese1/2 cup shredded part-skim mozzarella cheese2 tablespoons grated Parmesan cheese
Preparation
In a Dutch oven, melt butter with oil. Add the onions, salt and sugar; cook over medium heat for 15-20 minutes or until lightly browned, stirring frequently.
Sprinkle flour over onion mixture; stir until blended. Gradually stir in broth and wine. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 3-5 minutes on each side or until lightly browned; set aside. Combine the cheeses.
Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with cheese mixture. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden.
