Ingredients
Instructions
- Saute onion in butter until it is soft.
- Then add sugar, salt, and nutmeg and toss in pan.
- Turn down heat to still cook, but not to get onions dark, but golden brown.
- Add hot broth and all other liquids.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Ladle soup into 6 ovenproof casserole dishes or pots and top each with a peice of french bread.
- Put about 2 tbs of the swiss cheese on top and cook at 300 for 10 minutes.
- Serve with additional swiss cheese and parmesan.