Baked Onion Soup

Make this with leftover stale french bread.

Ingredients:

1/4 cup butter

2 - 3 medium sized onions

1 teaspoon white sugar

1 tablespoon all-purpose flour

2 1/2 cups water

1/2 cup red wine

2 (10.5 ounce) cans condensed beef broth, or 3 tsps Beef Flavored Better than Boullion in 20 oz water.

French Bread

Provolone cheese slices.

 

Directions:

Cut ends off onions. Cut in half from top to bottom. Slice into thin strips. Melt butter in pan. Stir in sugar. Add sliced onions, and stir until limp and lightly carmelized, about 10 minutes. Add water, broth, and wine. Preheat oven to 425.  Let the soup simmer for 10 minutes while the oven heats and you prepare 4 oven safe bowls.  Rip fairly large chunks off your bread - you want 2 or 3 pieces for each bowl and they should take up about half to 2/3 of the bowl. Ladle soup over the bread. Top with provolone slices.  You can also use swiss cheese, mozzarella, or asiago, or a mixture of cheeses. This is peasant food. Use what is on hand.  I like the cheese to overlap the edge of the bowl a bit, so it drips down and gets crispy crunch when it's baked.  But for ease of cleanup you may want to keep the cheese inside the rim of the bowl. Bake until the cheese is bubbly and lightly browned.