1. Melt butter in a stock pan. 2. Add onion, cover and sweat for 10 minutes. 3. Add sugar and molasses and stir well. Cover and continue cooking for 20 minutes. 4. Add flour and stir well to evenly distribute and avoid flour lumps, this will take a minute or two ( I add the flour a bit at a time to stop it from clumping). 5. Add beef broth, wine (if using), Worcestershire and pepper. Cover and simmer for one hour, stirring occasionally. 6. Put a layer of cheese on a baguette slice for each bowl of soup you will be serving. Bake in a 400°F oven until cheese has melted and starts to slightly brown. 7. Place baguette slice in bowls and ladle soup over. 8. Enjoy, I personally add more black pepper when I eat this. ---------------------------------------------------------------------------
Nutrition
Ingredients
