Created by Crocus on October 23, 2011
Step 1: Melt butter in large sauté pan, add onions, and let sweat over low heat until translucent and limp, about 20 minutes.
Step 2: Add flour, pepper, garlic & sugar. Cook for 2-3 minutes over low heat, stirring often.
Step 3: Add herbs, stocks, and wine. Simmer for about 1 hour.
Step 4: This soup freezes well at this point. Just cool and pack in containers or ziploc bags. To use just dump into a sauce pan and heat over medium heat until thawed and simmering. Proceed with the next step.
Step 5: Toast the bread. Ladle soup into 4 ramekins. Place toast on top of soup. Distribute parmesan on top of toast. Top with cheese. Broil until cheese melts and begins to brown. Serve.