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: in a large skillet, saute onions in butter until brown. set aside. in a small saucepan over medium heat, combine the brown sugar and white wine. stir constantly until mixture is reduced by about 80 percent. watch carefully that it doesn't turn to caramel! add reduction to large pan with beef consomme. bring to a boil and stir in the sauted onions, salt and pepper. simmer for 30 minutes. for maximum flavor, this soup is better if you immediately cool and then reheat just before serving. to serve, spoon 6 to 8 ounes of soup in an ovenproof bowl, place a slice of sourdough bread over the soup and sliced swiss cheese over the bread. place under broiler until the cheese is melted. serve immediately.