a little of each

From recipe-submitter Stephanie: I have a new and improved version of Easy French Onion Soup: instead of just sauteing Vidalias, use both a red and any sweet onions at the market. Chop and spread out onto a heavy cookie sheet. Toss the onions with olive oil, salt and pepper. Roast in a hot oven (425-450) for about 25-30 minutes. Then simple make the soup as directed. Roasting the onions gives it an additional richness. Yum!

Ingredients

2 Tbl butter

2 Tbl oil

2 large Vidalia onions, peeled and chopped

2 Tbl flour

1 Tbl sugar

4 cans beef broth

1 cup dry white wine

1 bay leaf

freshly ground pepper

8 slices French bread, toasted

8 oz Swiss cheese, grated

Directions

In a large soup pot, heat butter and oil over medium heat. Add onions and sauté until caramelized. Add flour to onions and mix well. Add sugar. Add the broth, wine, bay leaf and pepper. Bring to a boil, cover and simmer for 30 minutes. Place sliced bread on a cookie sheet and sprinkle the cheese on top. Place under the broiler until cheese begins to bubble. Place bread in the bottom of a soup bowl and cover with soup. Serve immediately.