French Onion Soup

Onion Soup Recipe:

2 cups chopped and sliced onions
2 tablespoons melted unsalted butter
2 cups white wine
1 tablespoon brown sugar
1 teaspoon smoked paprika
2 tablespoons olive oil
4 cups vegetable or chicken stock
a small crusty loaf of French bread
grated Gruyere cheese for topping is good but really not needed,
I like to top this with a slice of parmasian for the gooey effect.

Oven to 350 degrees or 400 degrees if you want to check out your smoke alarm.
Pour a glass of white wine for human consumtion while,

Peeling the onions, I cut them in half from tip to root with the skin on,
then it's easier to remove the skin. Lay the skined halved onions in a roasting pan
and add the melted butter, olive oil, brown sugar, paprika,salt and some freshly ground black pepper. At this stage you should take a swig of wine...

Roast the onions until they are all tender and soft,
and dark brown here and there. You might want to turn them now and again.
Cut the onions into thick segments and dice some too.
(This would be a good time for another swig of wine).
Put the onions in a sauce pan with that other cup of white wine.

Another good time for sipping white wine while
you are awaiting them to bring to the boil.
Let the wine in the pot bubble until it almost disappears
then pour in the veggie or chickie stock.
Bring to the boil again,
turn heat down and simmer for about twenty minutes.

By now your drinking glass of wine should be all gone...
Just before you want to serve the soup,
Cut the French bread into really thin slices and toast lightly,
ladle soup into oven safe bowls and float the bread on top.
Put cheese over bread and place the bowls under a hot broiler,
leave until the cheese melts, turning to brown evenly.
Serve this soup immediately,
whilst the cheese is still stringy and gooey good.