Ingredients
1 cup dry sherry
4 onions, thinly sliced
1 tablespoon whole wheat flour
4 cups vegetable broth
freshly ground pepper
1/4 tsp garlic powder
pinch nutmeg
pinch salt
6 slices light Italian bread toasted
Directions
In a large, heavy stockpot over medium heat, cook sherry until bubbling. Add the onions, and reduce heat to medium. Cook onions slowly, stirring frequently, for at least 20 minutes, until they begin to form a paste.
Stir in flour and cook for 2 minutes. Pour in broth and bring to a boil.add seasonings, Reduce heat and simmer for 20 minutes. Ladle soup into bowls, and float a slice of toasted bread on top of each serving.
Submitted by Linda
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