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This wonderful, flavorful soup will impress your dinner guests at an elegant table. Or dress it down, and serve it to your family alongside a pan of hot cornbread.

• 3 tablespoons butter
• 1-1/2 pounds yellow onions, thinly sliced (about 4 large onions)
• 1 tablespoon brown sugar
• 1 teaspoon sweet paprika
• 2 tablespoons all-purpose flour
• 6 cups canned beef broth (if using cubes, granules or concentrate, use half beef and half chicken)
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• freshly ground pepper, to taste
• 4 Slices French bread, dried until crisp in a 250°F oven for 30 minutes
• 1/3 cup grated Gruyere cheese
• 4 teaspoons grated Parmesan cheese

Heat the butter in a large heavy saucepan. Add the onions, cover and cook over very low heat for 20 minutes. Remove the lid and stir in the brown sugar. Stir until the onions are well browned. Stir in the paprika and flour. Add the broth, thyme, salt and pepper. Simmer, uncovered, over gentle heat for 30 minutes.

Preheat the broiler. Ladle the soup into four ovenproof soup bowls. Place on a baking sheet. Put a round of French bread in each bowl. Mix the cheese and sprinkle over the surface. Place 4 inches from the broiler flame and cook for 4 minutes until the cheese is bubbling and lightly browned. Makes 4 servings.