French Onion Soup

from Gerri Bowers | serves 8

2 Tbs. butter
2 Tbs. olive oil
5 medium onions, thinly sliced
3 1/2 c. beef broth
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire sauce
1 c. shredded Swiss or Gruyere cheese
French bread, toasted

Heat butter and olive oil over medium-low heat until butter is melted. Add and stir to coat onions. Increase heat to medium and cook onions, stirring occasionally. When onions start to brown, reduce the heat. When onions are translucent, add sugar and cook for a few more minutes. Stir in beef broth. Cook for 20 minutes and then add salt, pepper, and Worcestershire sauce.

Place 8 ovenproof soup bowls on a baking sheet. Ladle the hot soup into the bowls and top each serving with a slice of bread. Sprinkle each bowl with 3 Tbs. grated cheese. Broil or bake in a 450* oven until cheese is melted and starting to brown. Serve immediately.