French Onion Soup

• 1/4 c. butter
• 3 large onions, sliced
• 1 tsp. sugar
• 1 Tbsp. all-purpose flour
• 2 1/2 c. water
• 1/2 c. red cooking wine
• 2 (10 1/2 oz.) cans condensed beef broth
• 1 long loaf French bread
• 1 (8 oz.) pkg. Swiss cheese, sliced

1. In 4-quart saucepan over medium heat, in hot butter, cook onions and sugar for 10 minutes. Stir in flour until well blended with onions and pan juices.
2. Add water, wine and undiluted beef broth and heat to boiling.
3. Reduce heat to low. Cover and simmer 10 minutes. Cut 4 (1-inch thick) slices of bread from loaf. Save remaining bread to eat with soup. Toast the bread slices in a 325u0b0 oven until lightly browned, about 10 minutes.
4. Ladle soup into 4 (12 ounce) oven-safe bowls and place 1 slice toasted bread on surface of soup in each bowl.
5. Fold Swiss cheese slices and fit onto toasted bread slices in soup.
6. Place soup bowls on jelly-roll pan for easier handling.
7. Bake in a 425u0b0 oven for 10 minutes or just until cheese is melted.

butter, onions, sugar, flour, water, red cooking wine, condensed beef broth, bread, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227659 (may not work)