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Baked onion soup
1/4 cup butter
3 onions, thinly sliced
1 tsp. white sugar
1 Tbsp. flour
2 1/2 cups water
1/2 cup red wine
2 (10.5 oz) cans condensed beef broth
1 loaf crusty french bread
8 oz sliced swiss or provolone cheese
Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Sautee onions for 10 minutes or until golden brown.
Stir in flour until well blended with onions and pan juices. Add water, wine, and beef broth, heat to boiling. Reduce heat and simmer for 10 minutes.
Cut four 1 inch thick slices of bread, toast until browned.
Ladle soup into 4 12 oz, oven safe bowls. Place 1 slice toasted bread on top of the soup in each bowl top with cheese slices, cheese should overhand the bowl edge. Place bowls on a cookie sheet for easier handling.
Bake at 425 degrees for 10 minutes, or until cheese is melted and browned.