Ingredient!
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 oz), cans of condensed beef broth,
1 French baguette,
8 ounce slices of sliced ​​cheese
Preparation!
Melt butter or margarine in a 4 quart pan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
Stir in flour until well mixed with onion and pan juice. Add water, wine and beef broth heat to a boil. Reduce heat to low. Cover soup and simmer for 10 minutes.
Cut four 1 inch thick slices of bread from bread. Slice the bread slices at 325 degrees Fahrenheit (165 degrees Celsius) until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
Ladle soup in four 12-ounce, oven-safe bowls. Place 1 slice of toast on top of the soup in each bowl. Fold Swiss cheese slices and watch out for toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
Bake at 425 degrees Fahrenheit (220 degrees Celsius) for 10 minutes, or just until the cheese has melted.