Lunch: French Onion Soup

We've found a way to make this classic onion soup in just under an hour...we use beef broth and dry white wine to add flavor to the sautéed onions, and the cheesy bread topping is just about irresistible.

Ingredients

1 tbsp. vegetable oil
2 1/2 large onions
1/4 tsp. sugar
2 tbsp. all-purpose flour
3 1/2 c. Swanson® Beef Broth
1/4 c. white wine
4 slice French bread
1/2 c. shredded Swiss cheese

Instructions

Heat the oil in a 4-quart saucepot over medium heat. Add the onions. Reduce the heat to low. Cover and cook for 15 minutes. Uncover the saucepot.
Increase the heat to medium. Add the sugar and cook for 15 minutes or until the onions are golden.
Stir the flour in the saucepot and cook and stir for 1 minute. Stir in the broth and wine. Heat to a boil. Reduce the heat to low. Cook for 10 minutes.
Divide the soup among 4 bowls. Top each with a bread slice and cheese.

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