Ingredients

Instructions

  1. In large saucepan cook onions in butter over medium-low heat 15 to 20 minutes or until tender and golden brown, stirring occasionally.
  2. Add beef and broth.
  3. Bring to a boil.
  4. Reduce heat, cover and simmer 10 minutes.
  5. In a small bowl, combine flour, mustard and sugar, stir in wine and browning sauce until smooth.
  6. Stir into the soup.
  7. Bring the soup to a boil and cook and stir for 1-2 minutes or until slightly thickened.