1/4 c. butter
1 lg. garlic clove, minced
2 tbsp. flour
1 1/4 c. beef broth
1 c. water
6 c. Bermuda or Spanish olives, sliced
1 tsp. sugar
5 3/4 c. chicken broth
2 c. dry white wine
1 1/2 c. carrots, julienne

Melt butter in heavy large saucepan over low heat. Add onion and garlic and stir to coat. Cover and cook 20 minutes, stirring occasionally. Sprinkle with sugar, increase heat to medium and cook uncovered until onion is deep amber color about 30 minutes, stir often. Reduce heat to low, blend in flour and stir 3 minutes. Add broths, wine and water, bring to a boil stirring constantly. Reduce heat to low, cover partially and simmer 20 minutes. Stir in carrot and simmer until tender. Add pepper to taste.

NOTE: This is excellent as is or as a French onion soup. Simply add toasted bread in a crock, add soup and top with Gruyere cheese. Bake in 400 degree oven until cheese is melted.