One-Eyed Jack French Onion Soup

One-Eyed Jack French Onion Soup
Serves 6, Preparation time 45 minutesIngredients:2 T. butter (plus additional to grease bowls)
2 lbs. of assorted red, yellow and white onion, peeled and quartered and then thinly sliced
1 t. sugar
1/2 t. ground black pepper
1 c. dry red wine
1 T. flour
4 c. beef broth
2 bay leaves
1 T. minced Jalapeno peppers
6 eggs
6 slices of Swiss cheese
6 t. grated Parmesan cheese
6 slices of toasted bread, buttered if desired
Optional: additional salt to taste

Directions:

1. Melt the butter in a stock pot over medium to medium high heat.
2. Add the onion, sugar, and black pepper. Saute until the onions are lightly caramelized, adding a splash of water as needed to keep the onions moist.
3. Add wine and cook until reduced by half.
4. In the meantime, heat over to 450 degrees.
5. Stir flour into stock pot and cook for 1-2 minutes.
6. Add beef stock, bay leaves, and Jalapeno. Bring to a simmer.
7. Rub the interior of (6) oven-proof bowls/individual soup crocks with butter.
8.Ladle portions of soup mixture for stock pot into each bowl.
9.Place a cracked egg into the center of each.
10.Arrange postage stamp-sized pieces of Swiss cheese around the yolks and scatter the Parmesan on top.
11. Place bowls on a large rimmed sheet pan and bake for 12-15 minutes, depending on how firm you like your eggs.
12. Serve will slices of buttered toast to dip into the yolks and soup.