Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Butter; light
1 tb Fructose
1 c Wine; white zinfandel
1/2 ts Pepper, ground; fresh
8 oz Jarlsberg cheese; sliced
Paprika
4 lg Onions; spanish or
8 md Onions; vidalia
1 tb Flour
3 cn Beef broth
1 Bread, french; dried
1 c Parmesan cheese; grated
1 c Swiss cheese; grated

In a large, heavy dutch oven melt the light butter slowly. When
melted, add the sliced onions, and fructose (normal table sugar may
be used if desired.) Cover, and cook - stirring often - until the
onions are tender but colorless.

Take the top off the pan, turn the heat up to high - then cook the
onions until the sugar caramalizes on them turning them a golden
caramel color.

Stir in the flour and make a roux. Blend well and cook over medium
heat for three minutes until the starchy flavor of the flour is
cooked out.

Carefully add the wine and pepper to the onions while stirring over
high heat until the mixture comes to a boil and thickens.

Pour in the beef broth and bring to a boil. When the soup begins to
boil, cover, reduce heat - and simmer for twenty minutes so the
flavors have time to blend.

To prepare for table, ladle the soup into small fire proof crocks or
broiler safe bowls. Float slices of dried French bread in the bowls
then add a 1/4 c of each of the grated cheeses, topping it all off
with a slice of Jarlsberg cheese. Let the slices overlap the sides of
the bowl slightly the toasted cheese that runs over the side is a
delicacy for most french onion soup lovers! Place the crocks under
your broiler and watch carefully as the cheese on top melts, bubbles
and begins to turn a rich dark brown on top of the bubbles.

When you see the bubbles browing - your done. Enjoy!

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