Ingredients:
5 tablespoons unsalted butter
1 1/2 lbs large onions, thinly sliced
2 tablespoons brown sugar
2 teaspoons paprika
5 tablespoons flour or 5 tablespoons cornstarch, mixed with 1 cup of the broth
1 quart chicken broth
1 quart beef broth
1 1/2 teaspoons thyme
1/2 teaspoon salt
fresh ground pepper
Directions:
Heat the butter, add the onions, and cook slowly for 20 minutes covered.
Remove the lid and stir in the sugar.
Cook until golden brown and wilted (caramelized) on very low heat, stirring occasionally.
Stir in the dry ingredients and broth, and simmer uncovered for 30 minutes.
The soup may be adjusted for flavor with beef bouillon.
The soup will keep in the refrigerator for 10 to 14 days and is always better after the first day.
To serve, add toasted bread, and melt grated Swiss and Parmesan cheeses on top.
Servings: 6-8
Time preparation: 15 min.
Time total: 85 min.