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*Recipe makes two bowls

Ingredients:

• Six chopped onions
• Olive oil
• 2 tsp sugar
• 1 shallot
• 3 tbsp butter
• 2 tbsp flour
• 32 oz beef broth
• 1 cup red wine
• 2 tsp parsley
• 2 bay leaves
• 1 tsp sage
• 1 tsp rosemary 
• 1 tbsp herb de provence
• Salt to taste
• 1/4 pound muenster or provolone
• 1/4 pound swiss

Directions:

1. In dutch oven, heat oil and add chopped onions
2. Caramelize onions on low and stir every 5-10 minutes until they are brown and fragrant (50-60 minutes)
3. Halfway through cooking add 2 tsp sugar and stir
4. Add 2-3 tbsp water if onions start to stick to keep from burning
5. Once onions start to brown, add salt to taste
6. In a separate pan, mix butter and flour to create roux
7. Stir roux into onions once they’re carmelized
8. Add red wine to delgraze dutch oven, add shallots and let simmer for 3-5 minutes
9. Add beef broth and herbs and cover
10. Let simmer for an hour with the lid on
11. Remove lid and let simmer for another hour until soup begins to reduce
12. Take the pot off of heat and stir in another 1-2 teaspoons of corn starch to thicken
13. Pour in oven safe soup bowl, top with toasted bread and soup. Bake for 20 minutes at 350 to melt cheese and finish in broiler until cheese is brown