French Onion Soup III

Thick slices of French bread are toasted in the oven and placed on top of each bowl of rich onion soup. Slices of Swiss cheese are melted over the toast.

Yield

4 servings

Ingredients

1/4 cup butter or margarine
3 onions, thinly sliced
1 teaspoon granulated (white) sugar
1 tablespoon all-purpose flour
2 1/2 cups water
1/2 cup red wine
2 (10.5 ounce) cans condensed beef broth
1 French baguette
8 ounces sliced Swiss cheese

Directions

Melt butter in a 4-quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.

Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.

Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325°F (163°C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.

Preheat oven to 425°F (218°C). Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a baking sheet for easier handling.

Bake in the preheated oven for 10 minutes, or just until cheese is melted.

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