French Onion Soup (4 servings)

    • 2 tablespoons butter
    • 2 medium sized onions, thinly sliced
    • 1 tablespoon flour
    • 1 1/2 cups water
    • 1/4 cup dry sherry (may substitute red wine)
    • 2 (14.5 ounce) cans beef broth
    • 1 loaf french bread (baguette or other crusty loaf)
    • 6 ounces sliced or grated cheese, (I used Swiss, but Gruyere or Asiago also work well)
      • -Melt the butter in a 4-quart saucepan over medium heat. Add the onions. Let them cook for about 10
      • minutes, stirring every couple of minutes, until they begin to soften and caramelize.
      • -Stir in the flour until well blended.
      • -Stir in the sherry, water and the beef broth. Heat to boiling, then reduce the heat to low. Simmer for about 10 minutes.
      • -While the soup simmers, preheat your oven to 425 degrees. Cut four slices of bread from the baguette,
      • about 3/4 to 1 inch thick. Toast the slices (one for each bowl of soup).
      • -Place four oven-safe bowls on a cookie pan lined with foil or parchment (for easy clean-up).
      • -Ladle the soup into the bowls. Place one slice of the toasted bread on top of the soup.
      • -Top with two slices of Swiss cheese (or use grated cheese from a block).
      • -Bake in your preheated 425 degree oven for about 10 minutes, until the cheese is melted.