French Onion Soup

• dry toasted French bread (directions follow)
• 2 Tbsp. butter or margarine
• 1 Tbsp. olive oil or salad oil
• 6 large yellow onions, thinly sliced
• 1 Tbsp. all-purpose flour
• 3 (14 1/2 oz.) cans regular strength beef broth
• 1 c. water
• 1/3 c. dry red wine
• salt and pepper
• 1 c. (4 oz.) shredded Swiss cheese
• 1/4 c. grated Parmesan cheese

1. Prepare dry toasted French bread.
2. Then heat butter and oil in a 4-quart pan over medium-low heat.
3. Add onions and cook, stirring occasionally, until soft and caramel-colored but not browned (30 to 40 minutes).
4. Stir in flour and cook for 2 minutes to brown lightly.
5. Pour in about 1 cup of the broth, stirring to blend flour and broth.
6. Add remaining broth, water and wine.
7. Bring to a boil; cover, reduce heat and simmer for 30 minutes.
8. Season to taste with salt and pepper.

bread, butter, olive oil, yellow onions, flour, regular strength beef broth, water, red wine, salt, swiss cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=558019 (may not work)