Ingredients
6
large onions, peeled and sliced
2
quarts beef broth (I use bullion with water)
Directions
1.
Melt the butter over low heat in a soup pot. Add the oil and the onions and cook about 20 to 30 minutes stirring occasionally. Then stir in the flour, sugar, and mustard. Add broth and wine and continue cooking for another 30 minutes. Season with salt and pepper to taste and add a generous sprinkle of parmesan cheese.
2.
Serve with melba rounds or garlic cheese sticks.
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