Ingredients
| 6 Cup |
thinly sliced onion |
| 2 Tablespoon |
butter |
| 2 Tablespoon |
olive oil |
| 3 Tablespoon |
flour |
| 1 Teaspoon |
sugar |
| 1/2 Teaspoon |
salt |
| 1/2 Teaspoon |
freshly ground black pepper, to taste |
| 8 Cup |
water |
| 8 |
beef bouillon cubes |
| 1 Cup |
dry red wine |
| 1 |
bay leaf |
| 1/2 Teaspoon |
dry sage |
| |
Sliced provolone cheese |
Instructions
Separate onion slices into rings and microwave for 8 minutes or until softened. In a large skillet, melt butter and add oil. Add onions and coat with butter and oil. Cook and stir on medium heat until lightly browned. In a small bowl, mix together flour, sugar, salt and black pepper and sprinkle over onions and cook for 2 more minutes while stirring. In a large soup pot, bring water to a boil and add bouillon cubes. Add wine, bay leaf and sage. Add onions. Bring to a boil, reduce heat and simmer for 20 to 30 minutes. Remove bay leaf. Serve in bowls with a slice of cheese on top.
