- 1 tablespoon butter
- 1/2 yellow onion, thinly sliced
- 1/8 teaspoon white sugar
- 1/2 tablespoon all-purpose flour
- 1/2 cup water
- 3 tablespoons red wine
- 6 oz condensed beef broth (use vegetable broth to make vegetarian)
- 1 slice of french bread (recommend freezing the loaf if you don't have use for it)
- 1/2 cup of grated Swiss Gruyere with a little grated Parmesan cheese
- 1 small garlic clove, minced
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 325 degrees F (165 degrees C)
- Melt butter or margarine in saucepan. Stir in sugar. Cook onions and garlic over medium heat for 10 minutes, or until onions are 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 a 1 inch thick slice of bread from the loaf. Toast the bread slice at 325 degrees F (165 degrees C) just until browned, about 10 minutes.
- Ladle soup into 12 ounce, oven-safe bowl. Place the slice of toasted bread on top of the soup. Spread cheese over top of the bread. Put the bowl on a cookie tray in the over for easy removal.
- Up the temperature of your oven and bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted and slightly brown. Remove and enjoy!
Be SUPER careful to let the soup cool before you eat it. It’s going to be mighty hot under that cheese and the last thing you need is toasted taste buds!