Oven Baked Onion Soup

• 4 Tbsp. butter or margarine (1/2 stick)
• 6 c. thinly sliced yellow onions
• 2 Tbsp. all-purpose flour
• 1 1/4 to 1 1/2 qt. beef broth
• 1/2 c. dry white wine
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 6 slices French bread, toasted
• 6 slices Swiss cheese
• 1/2 c. freshly grated Parmesan cheese

1. Melt butter in a large heavy Dutch oven or soup pot.
2. Saute onions over medium-low heat, stirring occasionally until light brown.
3. Sprinkle flour over the onions; stir into onions.
4. Stir in beef broth, wine, salt and pepper.
5. Heat to boiling.
6. Reduce heat; simmer, uncovered, 10 minutes.
7. Place slice of toasted French bread in each of 6 small ovenproof soup dishes.
8. Ladle soup over bread.
9. Place one slice cheese in each soup dish; sprinkle with Parmesan cheese.
10. Bake at 375u0b0 until cheese melts, about 5 minutes.
11. Serve hot.
12. Makes 6 servings.

butter, onions, flour, beef broth, white wine, salt, freshly ground pepper, bread, swiss cheese, freshly grated parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603371 (may not work)