Ingredients
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1 tablespoon vegetable oil
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3/4 lb onion, halved and thinly sliced (about 2 1/2 cups)
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1/4 teaspoon sugar
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2 tablespoons all-purpose flour
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2 (14 ounce) cans reduced-sodium fat-free beef broth (Swanson recommended, 3 1/2 cups total)
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1/4 cup dry white wine or 1/4 cup dry vermouth
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4 slices French bread, toasted (optional -- rub bread with garlic clove before toasting)
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1/2 cup swiss cheese, shredded
Instructions
- Heat oil in saucepot. Add onions. Cover and cook over low heat 15 minutes.
- Uncover. Add sugar and cook over medium heat 15 minutes, or until onions are golden.
- Add flour and cook and stir 1 minutes. Add broth and wine. Heat to a boil. Cover and cook over low heat 10 minutes.
- Divide soup among four bowls. Top each with bread and cheese. (I'm sure you could also toast under the broiler for a minute or two if you have oven proof bowls.