Preparation:
In medium saucepan, saute onions and sugar in oil until onions are tender. Stir in flour. Mix well. Add hot broth, vermouth, cayenne and black pepper. Stir. Cook until hot. While cooking, cut French bread. Spread with butter on each side and brown on griddle. After flipping for the last time, sprinkle cheese and garlic on top of bread. Melt under broiler. In serving bowls, divide onion mixture. Place toast in the bottom of serving bowls. Pour soup over all. Serve hot with parsley.
Approximately 15 minutes. |
