Dutch Oven French Onion Soup

• 1/4 cup butter, cubed
• 4 large onions, sliced
• 1/4 cup sugar
• 2 tablespoons all-purpose flour
• 2 cans (14-1/2 ounces each) reduced-sodium beef broth
• 2 cans (10-1/2 ounces each) condensed French onion soup
• 2 cups water
• 1/2 cup grated Parmesan cheese
• 9 slices French bread (1/2 inch thick)
• 9 tablespoons shredded part-skim mozzarella cheese

1. In a Dutch oven over medium-high heat, melt butter. Add onions; saute until tender. Add sugar; cook and stir until lightly browned. Stir in flour until blended; gradually add the broth, soup and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in Parmesan cheese.
2. Meanwhile, place bread on a
3. . Broil 4 in. from the heat for 2 minutes on each side or until toasted. Sprinkle with mozzarella; broil for 2 minutes or until cheese is melted. Ladle soup into bowls; top each with a cheese toast.

butter, onions, sugar, flour, beef broth, onion soup, water, parmesan cheese, bread, mozzarella cheese

Taken from www.tasteofhome.com/recipes/dutch-oven-french-onion-soup/ (may not work)