French Onion Soup with Toasted Rye & Gruyere
INGREDIENTS
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1/4 butter or margarine
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4 large Vidalia or other sweet onions, halved crosswise and thinly sliced
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1 T. sugar
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1/2 t. salt
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1/2 t. pepper
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4-14 oz. cans beef broth
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4-1/2 inch thick slices rye bread, toasted
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1 c. shredded Gruyére cheese
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Optional: 2 T. port or sherry
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