Soup of Onions Francaise

Cheap and Easy the French will hang their heads in delicious embarrassment.

Ingredients:
2 1/2 onions sliced very thin
2 T. butter
1 T. olive oil
2 minced garlic cloves
1/2 tsp. sugar
2 Bay leaves
2 cans Beef Broth
1 tsp. dried rubbed sage
1 T. all-purpose flour
Salt and Pepper to taste
Toast, crust removed
Gruyere cheese, or Swiss, if that is what's in your fridge

I sliced 1/2 an onion before I had to walk out of the kitchen with stinging eyes.

Melt butter and olive oil together over medium heat in a large pot. Add onions, stirring occasionally until limp and transparent. Add garlic, sugar and bay leaves. Caramelize those bad boys over medium low heat for at least 10 minutes, stirring often.

Add in broth. Bring to steady boil to reduce another 10-15 minutes. If you happen to spill some red wine into the pot, now would be the time to do it. Sprinkle in your sage followed by your flour. Sprinkle sprinkle sprinkle the flour. Then whisk like a mad woman.

My flash turned it yellow, but I promise it is brown

 You can either fish out the inevitable flour pearls that pop up, or you can leave them and tell your hubby that it is supposed to be there, like I do. If you want the soup thicker sprinkle in more flour and then whisk away your worries and frustrations. Remove from heat, divvy into bowls, and top with your toast and cheese. Eat with a giant spoon to prevent any slurping sounds.