Ingredient
1/4 cup butter,
3 onions, minced
1 teaspoon of white sugar,
1 tablespoon all-purpose flour,
2 1/2 cups of water, 1/2 cup of red wine,
2 (10.5 ounces), cans of condensed beef broth,
1 French baguette,
8 ounces sliced ​​Swiss cheese
Preparation!
Melt the butter or margarine in a 4 quart pan. Add the sugar. Cook onions over medium heat for 10 minutes or until golden.
Stir in the flour until it is well mixed with the onions and the cooking juices. Add the water, wine and beef broth to a boil. Reduce the heat to low. Cover the soup and simmer for 10 minutes.
Cut four slices of bread 1 inch thick from the bread. Toast the bread slices at 325 degrees Fahrenheit (165 degrees Celsius) just until browned, about 10 minutes. Reserve the rest of the bread for serving with the soup.
Pour soup into four 12-ounce baking bowls. Place 1 slice of toast on top of the soup in each bowl. Fold the slices of Swiss cheese and place them on toasted bread slices. Place soup bowls on a cookie sheet for easy handling.
Bake in the oven at 425 degrees Fahrenheit (220 degrees Celsius) for 10 minutes, or until the cheese is melted.