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.

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