1 T. olive oil
3 onions, thinly sliced
˝ tsp. sugar
1 T. flour
4 c. beef broth
2 T. dry vermouth
1 tsp. freshly ground black pepper
4 slices French bread, ˝ inch thick
Butter to spread on bread
4 oz. Gruyere cheese, shredded
In a large pot over medium-high heat, sauté onion with sugar
in oil. Stir in flour, mixing well.Add broth, vermouth and
pepper. Bring to a boil. Meanwhile, in a large skillet or on a
griddle, brown buttered bread. Turn over and top with cheese.
Melt under broiler. For service, place bread in bowls and ladle
soup.
Serves 4