French Onion Soup I Recipe
- 1/4 cup butter
- 3 onions, thinly sliced
- 1 teaspoon 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
step 1: Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
step 2: 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.
step 3: Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
step 4: 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 cookie sheet for easier handling.
step 5: Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted