Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in large dutch oven over medium heat, melt butter. add onions and sugar. cover and cook, stirring occasionally, 30 minutes or until onions are tender but not colored. uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel colour (10 to 15 minutes) do not let onions burn. stir in flour until well blended. gradually add wine; cook, stirring constantly, until mixture boils and thickens. stir in beef broth and pepper; bring to boil. reduce heat to low. cover and simmer 15 minutes. ladle soup into 6, 1-1/2 cup oven proof bowls. top each with bread slice; sprinkle with swiss cheese and parmesan cheeses and paprika. place bowls on jelly roll pan. broil until cheese melts and bubbles.

Target recipe: sauté onions in butter and oil until onions are transparent, but not well browned. when tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. pour into dutch oven and stir in broths. heat thoroughly and divide among 8 oven-proof bowls. float a slice of bread atop each serving. mix equal parts of each cheese to smooth paste and spread over bread. place all bowls on oven rack 4 inches from broiler heat and broil until cheese melts. serve at once. leftover soup freezes well up to 6 months.