French Onion Soup
2 Lbs. onions, sliced. (Vadalia, Walla Walla, Spanish, or other sweet large onion)
6 Tbs. Butter
2 Tbs. corn oil
½ tsp. sugar
½ tsp. dry mustard powder
3 Tbs. flour
2 qts. Beef broth (8 cups) --I use boullion cubes and water to make the 8 cups
1 ½ cups dry white wine.
Cook onions with butter and oil for 30 minutes. Stir often so as not to burn.
Add sugar and mustard and cook 30 minutes longer.
Blend in flour. Stir in broth and wine and cook 30 minutes longer.
Salt & pepper to taste.
Serve in crocks topped with toasted Italian bread and slices or shredded mozzarella cheese.
Bake I hot until cheese is bubbly and browned.
Sprinkle with parmesan cheese.
(If you have a large enough pot, double or triple the recipe and freeze in Qt. containers for a quick yummy meal.)