1. Heat the butter and oil in a large pan. Add the onions and brown sugar. Simmer gently on medium low heat, stirring occasionally, for about twenty minutes, until the onions are translucent and golden. 2. Add the flour and cook for about 2 minutes more. 3. Add the consomme and water, sherry and Worcestershire sauce, cover and simmer gently for 30 minutes. 4. Preheat the broiler. Lightly toast the baguettes on both sides. On one side of each piece spread the mustard and sprinkle on the cheese. Broil until the cheese is golden and bubbling. 5. Ladle the soup into serving bowls , put two croutes on top of each one. Sprinkle with parsley, if desired. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
