ONION SOUP

By gaster16

Ingredients

• 4 tablespoons margarine or butter (1/2 stick)
• 3 large onions (about 1-1/2 lbs.),sliced
• 1 tablespoons brown sugar
• 1 tablespoon all-purpose flour
• 2 (1001/2 oz.) cans condensed beef broth
• 1 tablespoon red wine vinegar
• 1 loaf French bread
• 1/4 lb. swiss cheese shredded (1 cup)

Preparation

Step 1

In 4 quart saucepan over medium-high heat, in hot margarine or butter cook onions and brown sugar 15-20 minutes until golden and tender. Stir in flour, undiluted beef broth, red wine vinegar, and 2 cups water, over high heat. Heat to boiling. Reduce heat to low cover and simmer 10 minutes.

While soup is simmering, cut 8 1/2" thick slices from bread, serving remaining bread another day. Toast bread slices in 325 degree oven until lightly browned, Turn oven control to 425 degrees. when soup is read, spoon into four 16 oz. heat safe soup bowls, place 2 slices toast, slightly overlapping on soup in each bowl. Sprinkle with shredded cheese. Place soup bowls in jelly-roll pan for easier handling. Bake 5 minutes or until cheese melts.