Vidalia Onion Soup Au Gratin - cooking recipe

Ingredients

3 large Vidalia onions, thinly sliced
1/2 c. butter
1/2 c. finely diced smoked sausage
1/4 c. diced garlic
3 Tbsp. flour
2 qt. beef stock
1/2 c. Madeira wine
1/2 c. sliced green onions
1/2 c. chopped parsley
10 slices French bread
2 c. shredded Mozzarella cheese
grated Parmesan cheese

Preparation

Butter the French bread slices and toast until golden brown. In heavy-bottom Dutch oven, melt butter (medium-high). Add onions and saute until caramelized (approximately 30 minutes).
Add sausage and garlic; stir for 5 minutes.
Add flour and stir well. Add stock slowly (may use six 10 ounce cans broth).
Bring to a rolling boil, reduce to simmer and cook for 45 minutes.
Add wine and salt and pepper to taste.
Add green onions and parsley; cook 5 to 10 minutes more.
Preheat broiler.
Ladle soup in bowls; top with bread and cheese.
Broil until cheese bubbles.
Serves 8 to 10.