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Caramelized onions add a deep, rich flavor to this classic soup which makes the extra sautéing time worth the effort. White wine and two cheeses embellish this soup even further.

French Onion Soup with White Wine

1/4 cup butter
6 onions, chopped
1 teaspoon granulated sugar
1 tablespoon all-purpose flour
1 cup white wine
4 cups beef broth
1/4 teaspoon ground black pepper
5 slices French bread
2 cups shredded Swiss cheese
1/2 cup shredded mozzarella cheese
1 teaspoon paprika

1. In a large stockpot over medium heat, melt butter. Add onions and sugar. Cover and cook, stirring occasionally, for 30 minutes or until onions are tender, but not brown.
2. Uncover, increase heat and continue to cook, stirring often, until onions are browned, about 10 more minutes.
3. Stir in flour to coat onions; then add white wine. Cook, stirring constantly, until mixture comes to a boil. Stir in broth and pepper. Reduce heat to low. Cover and simmer for 15 minutes.
4. Preheat broiler.
5. Divide soup among oven-safe serving bowls. Top soup with bread and sprinkle with Swiss cheese, mozzarella cheese and paprika. Place bowls on a baking sheet and broil until bubbly.

Makes 5 servings.