1. In a large skillet, saute onions in butter until brown. 2. Set aside. 3. In a small saucepan over medium heat, combine the brown sugar and white wine. Stir constantly until mixture is reduced by about 80 percent. Watch carefully that it doesn't turn to caramel! 4. Add reduction to large pan with beef consomme. 5. Bring to a boil and stir in the sauted onions, salt and pepper. 6. Simmer for 30 minutes. 7. For maximum flavor, this soup is better if you immediately cool and then reheat just before serving. 8. To serve, spoon 6 to 8 ounes of soup in an ovenproof bowl, place a slice of sourdough bread over the soup and sliced swiss cheese over the bread. 9. Place under broiler until the cheese is melted. 10. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
