Soupe A L’Oignon (French Onion Soup)

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 2 inch bread baguette french
• 0.5 cup cooking wine dry white
• 3 tablespoons flour all-purpose
• 3 ounces gruyère cheese cut into 4 thin slices
• 32 ounce less-sodium beef broth fat-free 100% 50%
• 2 pounds onion vertically sliced thin
• 0.5 teaspoon sugar 
• 1 tablespoon butter unsalted
• 4 cups water 
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• frying pan
• broiler
• dutch oven

Directions

1. Melt butter in a large Dutch oven over medium heat.
2. Add onion to pan; cook 5 minutes, stirring occasionally. Partially cover, reduce heat to medium-low, and cook 15 minutes, stirring occasionally.
3. Add sugar and pepper; cook, uncovered, until deep golden brown (about 35 minutes), stirring frequently.
4. Sprinkle onion with flour; cook 2 minutes, stirring constantly.
5. Add broth, water, and wine; bring to a boil. Reduce heat, and simmer 30 minutes.
6. Add Worcestershire sauce; stir well.
7. Preheat broiler to high.
8. Arrange bread slices in a single layer on a jelly-roll pan; broil for 2 minutes or until toasted, turning after 1 minute.
9. Divide soup evenly among each of 4 broiler-safe soup bowls. Top each serving with 1 bread slice and 1 cheese slice.
10. Place soup bowls on jelly-roll pan; broil for 4 minutes or until tops are golden brown and cheese bubbles.