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1/2 c. butter 3 large onion, sliced 1 tsp. sugar 1 Tbsp. all-purpose flour 2 1/2 c. water 1/2 c. red cooking wine 2 (10 1/2 oz.) cans condensed beef broth 1 long loaf French bread 1 (8 oz.) pkg. Swiss cheese, slices In a 4-quart saucepan over medium heat in hot butter, cook onion and sugar for 10 minutes. Stir in flour until well blended with the onions and the pan juices. Add water, wine and undiluted beef broth. Heat to boiling. Reduce heat to low; cover and simmer 10 minutes. Cut four 1-inch thick slices of bread from loaf; save remaining bread to eat with soup. Toast the breads slices in a 325 degrees oven just until lightly browned, about 10 minutes. Ladle soup into four 12 ounce oven safe bowls and place one slice toasted bread on surface of soup in each bowl. Fold Swiss cheese slices and fit onto toasted bread slices in soup. Place soup bowls in jelly roll pan for easier handling. Bake in a 425 degrees oven for 10 minutes or just until cheese is melted. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |