French Onion Soup I
This recipe for French onion soup is the best you will ever have!
butter
¼
cup
onions, thinly sliced
3
white sugar
1
teaspoon
all-purpose flour
1
tablespoon
water
2 ½
cups
red wine
½
cup
condensed beef broth
2
(10.5 ounce) cans
French baguette
1
sliced Swiss cheese
8
ounces
 Preheat the oven to 325 degrees F (165 degrees C).
  Melt butter in a 4-quart saucepan over medium heat. Add onions and sugar; cook, stirring occasionally, until onions are golden brown, about 10 minutes.
  Stir in flour until well blended with onions and pan juices. Add water, wine, and beef broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 10 minutes.
  While the soup is simmering, cut four 1-inch-thick slices from baguette; reserve the remaining bread for serving. Toast baguette slices in the preheated oven just until browned, about 10 minutes. Remove from the oven and set aside. Increase the oven temperature to 425 degrees F (220 degrees C).
  Ladle soup into four 12-ounce, oven-safe bowls. Place one slice toasted baguette on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls onto a cookie sheet for easier handling.
  Bake in the preheated oven just until cheese is melted, about 10 minutes.
