French Onion Soup Gratin
|French bread loaf||1 (Long)|
|Onions||3 Large, sliced|
|All purpose flour||1 Tablespoon|
|Water||2 1⁄2 Cup (40 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Condensed beef broth||21 Ounce (Two 10 1/2 Ounce Can)|
|Swiss cheese slice||8 Ounce (1 Package)|
1. Cut four 1-inch-thick slices bread from loaf; serve remaining bread with soup. Toast bread slices in 325°F. oven until lightly browned.
2. Meanwhile, in 4-quart saucepan over medium-high heat, in hot butter or margarine, cook onions and sugar 10 minutes. Stir in flour until well blended. Add water, wine, and undiluted beef broth; heat to boiling. Reduce heat to low; cover and simmer 10 minutes.
3. Spoon soup into four 16-ounce heat-safe soup bowls; place 1 slice toast on soup in each bowl. Fold cheese slices to fit on bread slices.
4. Place soup bowls in jelly-roll pan for easier handling. Increase oven temperature to 425°F. Bake 10 minutes or until cheese is melted.