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
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