Great soup meal for Sundays and friends.
Preparation Time: 20 mins
Cooking Time: 2 hrs
Yield: 3 x 2 cup servings
Heat butter on medium. Slice (not dice) the onions, finer is better.
Cook the onions for about 45 minutes, they should be brown.* At the beginning they will not need constant stirring, but they will during the last 10 minutes.
Add flour and let it cook with the onions 2 to 3 minutes. Add beef broth and red wine. Bring to a boil, lower the heat, then cover and simmer for 30 minutes.
During this 30 minutes, preheat the oven to 425ºF.
After the soup has finished simmering divide into bowls. Top each bowl with a slice of bread and 2 oz cheese. Place bowls in pre-heated oven for 10 minutes.
Remove and let cool a bit before serving (soup will be very hot).
Cut soup serving size to 1 cup each and add a salad.
(serving suggestion not included in nutritional analysis)
* Carmelize the onions for a very long time. If they aren't the color of brown sugar, they aren't done!