Beefy Vidalia Onion Soup

• 1/4 cup butter
• 6 medium-size Vidalia onions, thinly sliced
• 3 tablespoons all-purpose flour, divided
• 1 pound top sirloin steak, cut into 3/4-inch cubes
• 2 tablespoons vegetable oil
• 1/2 cup dry red wine
• 6 cups SWANSON Beef Broth
• 6 (3/4-inch-thick) French bread slices

1. Melt butter in a large Dutch oven over medium-high heat. Add onions, and saute 20 to 24 minutes or until onions begin to caramelize and are very tender. Sprinkle with 1 tablespoon flour, and stir gently. Remove from Dutch oven.
2. Toss beef in remaining 2 tablespoons flour. Cook beef in hot oil in Dutch oven over medium-high heat 6 to 8 minutes or until browned.
3. Add wine and broth, and stir to loosen particles from bottom of Dutch oven. Add onions and any accumulated juices to Dutch oven; bring to a boil. Cover, reduce heat to low, and simmer 30 minutes.
4. Meanwhile, preheat oven to 350u0b0. Bake bread slices on a jelly-roll pan 8 to 10 minutes or until crispy and lightly toasted. Serve with soup.

butter, vidalia onions, allpurpose flour, sirloin steak, vegetable oil, red wine, swanson, bread

Taken from www.myrecipes.com/recipe/beefy-vidalia-onion-soup (may not work)