French Onion Soup Ingredients 4 T. unsalted butter 2 lb. Mayan Sweet onions, thinly sliced 1 tsp. sugar 1 T. flour 8 cups low-sodium beef broth 1/2 cup dry white wine Fresh ground pepper to taste1 baguette, sliced into 1-inch thick rounds 1/2 lb. gruyere or provolone cheese, grated Preparation Set the oven to 375. In a saucepan, melt the butter over medium heat. Stir in the onions and sugar. Cook about 20 minutes, stirring occasionally, until the onions are caramelized. Stir in flour until well blended. Add the broth and wine. Bring to a boil, lower heat and simmer for 20 minutes. Meanwhile, arrange the sliced baguette on a baking sheet and toast for 10 minutes or until browned. Taste soup for seasoning and add kosher salt (if desired) and pepper to taste. Ladle soup into ovenproof bowls (our Polish Potter is perfect for this!) and top with one or two bread rounds and sprinkle with cheese. Set the bowls on 2 large rimmed baking sheets. Bake at 400 for 10 minutes or until cheese is melted.