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French Onion Soup

1/4 c. margarine
4 c. sliced onions
1 tsp. sugar
1 tbsp. flour
2 1/2 c. water
1/2 c. red cooking wine
2 (10 oz.) cans condensed beef broth
1 long loaf French bread
8 oz. pkg. Swiss cheese slices


In 4 quart saucepan over medium heat, cook onions in margarine for 10 minutes. Stir in sugar and flour. Blend with onions and pan juices. Add water, wine, and undiluted beef broth; heat to boiling. Reduce heat to low; cover and simmer 10 minutes. Cut 4 (1 inch) thick slices of bread from loaf. Toast the bread slices. Ladle soup into 4 (12 ounce) oven-safe bowls. Place 1 slice of toasted bread on surface of soup. Fold Swiss cheese and fit onto toasted bread slices in soup. Place soup bowls in jelly roll pan for easier handling. Bake in 425 degree oven for 10 minutes or just until cheese is melted.


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