Symphony Onion Soup

Directions

• In a Dutch oven or soup kettle, saute onions in butter. Cover and cook over medium heat for 15 minutes, stirring occasionally. Stir in the molasses and sugar. Cover and cook for 20 minutes. In a small bowl, combine flour and wine or water until smooth. Add to onion mixture with broth, bay leaves, salt and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaves. Ladle into bowls; top with croutons.