French Onion Soup

serves 6

2 teaspoons unsalted butter

1 tablespoon vegetable oil

5 large onions, halved and thinly sliced (about 3 pounds)

3 garlic cloves, minced

½ teaspoon salt

2 tablespoons all-purpose flour

6 cups roasted vegetable broth or 6 cups low sodium vegetable broth

1/3 cup dry sherry

1 teaspoon dijon mustard

1 teaspoon sherry vinegar or white wine vinegar

6 slices sourdough bread, toasted

2/3 cup gruyere or 2/3 cup jarlsberg cheese, shredded

Heat butter and oil in heavy, large saucepan over medium heat. Add onions, garlic and salt, and cook 5 minutes, stirring often. Reduce heat to very low, and cook, stirring occasionally, 50 to 60 minutes, until onions are very tender and brown.

Stir in flour, and cook 3 to 4 minutes, stirring constantly. Blend in broth, sherry and mustard. Cover, and simmer 15 minutes, stirring occasionally. Stir in sherry vinegar.

Preheat broiler, ladle soup into six heat-proof bowls. Top each with slice of toast and grated cheese. Broil until cheese is bubbly and golden, about 1 to 2 minutes. Serve hot.

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