Vidalia Onion Soup Au Gratin

Directions

1. 1
   Butter the French bread slices and toast until golden brown. In heavy-bottom Dutch oven, melt butter (medium-high). Add onions and saute until caramelized (approximately 30 minutes).
2. 2
   Add sausage and garlic; stir for 5 minutes.
3. 3
   Add flour and stir well. Add stock slowly (may use six 10 ounce cans broth).
4. 4
   Bring to a rolling boil, reduce to simmer and cook for 45 minutes.
5. 5
   Add wine and salt and pepper to taste.
6. 6
   Add green onions and parsley; cook 5 to 10 minutes more.
7. 7
   Preheat broiler.
8. 8
   Ladle soup in bowls; top with bread and cheese.
9. 9
   Broil until cheese bubbles.
10. 10
    Serves 8 to 10.