Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], 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: heat most of the butter or dripping in a pan, then add the onions, sugar and herbs. season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 mins until sticky and brown, pour in the cider and simmer until reduced by half. pour in the stock, bring to the boil, then cook for 20 minutes to serve: heat the grill to high. spread the bread on both sides with the remaining butter or dripping, then toast under the grill until golden. scatter with cheese and place back under the grill until melted. serve the soup in bowls with a slice of the toast floating in it, scattered generously with parsley.