French Onion Soup

4  tablespoons		Countryside Creamery Sweet Cream Butter Salted
1  tablespoon		White All Purpose Flour - Bleached, Enriched
1  teaspoon		White Sugar - Granulated
2-1/2  cups		Tap Water
8  tablespoons		Regina Red Cooking Wine
21  fl. oz.		Chef's Cupboard Beef Broth
16  ounces		Yellow Onion
6  slices		Happy Farms Sliced Swiss Cheese
7-3/10  ounces		Walmart French Baguette Bread

Tip: For nutritional information on all the ingredients in French Onion Soup just click on each ingredient name. Then adjust the serving size for any French Onion Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1.) Melt butter or margarine in 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes or until golden brown.
2.) Stir in flour until well blended with the onions and pan juices. Add water, wine and beef broth; heat to boiling. Reduce heat to low. Cover soup and simmer for 10 minutes.
3.) Cut four 1 inch thick slices of bread from loaf. Toast the bread slices at 325 degrees F (165 degrees C) or until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
4.) Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss Cheese slices, and fit onto toasted bread slices. Place soup bowls on cookie sheet for easier handling.
5.) Bake at 425 degrees F (220 degrees C) for 10 minutes, or until cheese is melted.