1/4 cup (1/2 stick) butter
3 cups onion, sliced
1 tbsp. sugar
1 tsp. salt
2 tbsp. all-purpose flour
1 (32 oz.) box beef broth (4 cups)
1/4 cup dry white wine or beef broth
6 slices French bread
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese

Melt butter in a skillet over medium heat. Add onion, cook for 15 to 20 minutes until soft. Stir in sugar and salt, continue to cook and stir until golden. Add flour, mix well.

Combine onion mixture, broth and wine or broth in a slow cooker. Cover and cook on HIGH setting for 3 to 4 hours.

Ladle soup into oven proof bowls. Top with bread slices, sprinkle with cheeses. Broil until cheese is bubbly and melted.

Submitted by: Judy Brannock