INGREDIENTS
3 tbsp. unsalted butter
4 large onions, halved and thinly sliced
1 tsp. sugar
2 tbsp. all purpose flour
2 cans 14.5 oz each beef broth
1/4 cup sherry or red wine
Six 1/2 inch thick slices French bread, cut on a slight diagonal
1/4 pound Gruyere or Swiss cheese
DIRECTIONS
Melt butter in a pot. Add onions and stir to coat with butter. Cover cook 15 minutes or until onions are very soft and begin to turn golden brown. Uncover and increase heat. Stir in sugar. Cook uncovered 7 minutes. Sprinkle with flour and cook 1 minute longer. Stir in broth, wine and 1 cup water. Simmer uncovered 5 minutes.
Heat broiler. Spread bread slices onto a baking sheet, toast under broiler 2 minutes per side or use a toaster. Set aside. Place six oven proof bowls or crocks onto baking sheet. Divide soup among bowls.
Thinly slice pieces of cheese. Place slice of toast on each serving of soup, top with cheese. Heat under broiler 3 minutes or until cheese is melted and bubbly. Remove from oven and serve warm. MAKES 6 SERVINGS.
