French Onion Soup I

Recipe View Preheat oven to 325 degrees F (165 degrees C). (5 minutes)

Recipe View Melt butter in a 4-quart saucepan over medium heat. Add onions and sugar; cook, stirring occasionally, until onions are deeply golden brown and caramelized, about 30-40 minutes. Patience is key here; don't rush the caramelization.(40 minutes)

Recipe View Stir in flour until well blended with onions and pan juices. Cook for 1 minute, stirring constantly. (1 minute)

Recipe View Gradually add water, wine, and beef broth, stirring to combine. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes to allow the flavors to meld. (15 minutes)

Recipe View While the soup is simmering, cut four 1-inch-thick slices from the baguette; reserve the remaining bread for serving. Toast baguette slices in the preheated oven until lightly browned and crisp, about 8-10 minutes. Remove from the oven and set aside. Increase the oven temperature to 425 degrees F (220 degrees C). (10 minutes)

Recipe View Ladle soup into four 12-ounce oven-safe bowls. Place one slice of toasted baguette on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices, ensuring the cheese covers the bread. (5 minutes)

Recipe View Place soup bowls onto a baking sheet for easier handling. Bake in the preheated oven until the cheese is melted, bubbly, and lightly browned, about 5-7 minutes. (7 minutes)