French Onion Soup I
Ingredients:
-
1/4 cup butter
-
3 onions, thinly sliced
-
1 teaspoon white sugar
-
1 tablespoon all-purpose flour
-
2 1/2 cups water
Directions:
- Melt butter or margarine in a 4 quart saucepan.Stir in sugar.Cook onions over medium 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 inch thick slices of bread from the loaf.Toast the bread slices at325 degrees F (165 degrees C)just until browned, about 10 minutes.Reserve the remaining bread to serve with the soup.
- Ladle soup into four 12 ounce, oven-safe bowls.Place 1 slice toasted bread on top of the soup in each bowl.Fold Swiss cheese slices, and fit onto toasted bread slices.Place soup bowls on a cookie sheet for easier handling.
- Bake at425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted
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