Best Ever French Onion Soup

 

Ingredients

1/4 cup butter or margarine

3 large sweet onions, thinly sliced

1 teaspoon white sugar (optional)

1 tablespoon all-purpose flour

2 - 900 ml Campbell’s ready to use chicken broth

1/2 cup red wine

1/4 cup grated parmesan cheese

1 French baguette (or just use croutons)

8 ounces sliced Swiss cheese or mozzarella cheese

 

Directions

Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 30 minutes, or until golden brown (the trick to tasty soup is to let the onions brown!). Stir in flour until well blended with the onions and pan juices. Add broth, wine and parmesan cheese; heat to boiling. Reduce heat to low. Cover soup, and simmer for 30 minutes.

Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup. Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling. Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted.