Heat the oil in a 4-quart saucepot over medium heat. Add the onions. Reduce the heat to low. Cover and cook for 15 minutes. Uncover the saucepot.Increase the heat to medium. Add the sugar and cook for 15 minutes or until the onions are golden. Stir the flour in the saucepot and cook and stir for 1 minute. Stir in the broth and wine and heat to a boil. Reduce the heat to low and cook for 10 minutes.Divide the soup among 4 bowls. Top each with a bread slice and cheese.
1 tablespoon vegetable oil2.5 large onion, cut in half and thinly sliced (about 2 1/2 cups)0.25 teaspoon sugar2 tablespoons all-purpose flour3.5 cups Swanson® Beef Broth0.25 cup dry white wine or vermouth4 slices French bread, toasted0.5 cup shredded Swiss cheese
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