Ingredient!
1/4 cup butter,
3 onions, cut into thin slices,
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 ounce) cans of condensed beef broth,
1 baguette,
8 grams of sliced ​​Swiss cheese
Preparation!
Melt butter or margarine in a 4 quart saucepan. Stir in the sugar. Cook onions for 10 minutes over medium heat, or until golden brown.
Stir in the flour until well mixed with the onions and the pan juices. Add water, wine and beef broth to the boil. Turn down the heat. Cover the soup and simmer for 10 minutes.
Cut four 1 inch thick slices of bread from the bread. Toast the bread slices at 325 degrees Fahrenheit (165 degrees Celsius) just until brown, about 10 minutes. Save the remaining bread to serve with the soup.
Spoon soup into four 12-ounce, oven-safe bowls. Place 1 slice of toasted bread on the soup in each bowl. Fold Swiss cheese slices and place them on toasted slices of bread. Place soup bowls on a baking sheet for easier handling.
Bake at 425 degrees Fahrenheit (220 degrees Celsius) for 10 minutes, or just until cheese is melted.