Fromage `a Trois

6 medium onions (sliced and ringed)
½ stick butter
2 tblspns flour
1 tblspn sugar
salt and pepper (to taste)
3 (13 ½ oz) cans beef broth
1 can chicken broth
½ cup red wine or sherry
8 slices toasted French bread (1” thick)
½ lb Swiss cheese (Boar’s Head Finlandia is great!)
¼ lb Romano
¼ lb Gruyere

- Pour beef and chicken broths along with wine into
4 qt saucepan, cover and place over low heat.
- In a large skillet, melt butter and add the onions. Coat
evenly with flour, sugar, salt and pepper.
- Stirring constantly, saute onions to a tinge of golden
brown. (Add butter if skillet dries.)
- Transfer contents of skillet into broth, cover and simmer 45
min to 1 hr.
- While broth is simmering, shred the 3 cheeses separately,
taking note of which is which.
- Preheat oven to 350.
- Extract onions and disperse evenly into 4 good sized crocks
(4” dia works best), or 4 ovenproof bowls.
- Place 2 slices toasted French bread side-by-side and flatly over
top of onions in each crock.
- Ladle broth down the sides and into the crocks, allowing the bread
to rise level with brims.
- Cover surfaces as completely as possible first with Swiss cheese,
then Romano, then Gruyere. Make them nice and thick and fully to
the edges.
- Place in oven until cheese melts and just begins to appear gold.
- Keep potholders handy!

4 servings as main course
8 servings as appetizers

(Originally posted to the Cape Ann Online message board by "alfonse".)