A couple things about this soup recipe. It is good and it is easy. I only used 2 yellow onions instead of the 3 the recipe calls for. I also used provolone cheese instead of Swiss. After I spooned the the soup into the bowls. I waited almost an hour before I topped them with the toasted bread and cheese to bake. Make sure you toast the bread golden brown. If you don't it will get soggy quick. One last thought, this is a broth based French Onion Soup. Nothing makes me madder than when I order French Onion Soup at a restaurant and it arrives looking like thick gravy -- Hate that!
FRENCH ONION SOUP
1/4 cup butter
3 onions, thinly sliced
1 t white sugar
1 T all-purpose flour
2 1/2 cups water
1/2 cup red wine
2 (10.5 oz) cans condensed beef broth
1 French baguette
8 ounces sliced Swiss cheese
Melt butter in a 4-quart saucepan. Stir in sugar. Cook onions over med heat for 10 minutes or until golden brown. Stir in flour until well blended with the onions and pan juices. Add water, wine and beef broth; heat to boiling. Reduce heat to low. Cover soup and simmer for 10 minutes.
Cut four 1" thick slices of bread from the load. Toast bread slices at 325 until browned, about 10 minutes (I butter these toast slices before browning). Reserve the remaining bread to serve with soup. Ladle soup into four 12-oz oven safe bowls. Place 1 slice of toasted bread on top of the soup in each bowl. Fold the cheese slices and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling. Bake at 425 for 10 minutes, or just until cheese is melted and bubbly.
Makes 4 servings.
Melt Butter and Add Sugar
Slice Up Onions
Add the Onions to the Melted Butter Mixture and Brown
Add Flour to the Browned Onions
Add Water, Wine and Beef Broth
Toast the Bread Slices and Add Them to the Top of the Soup
Top the Bread with Cheese and Bake