Ingredients
1/4 cup margarine
1 1/2 pounds onions, thinly sliced (about 5 cups)
1 teaspoon salt
1/2 teaspoon sugar
3 tablespoons flour
2 cans (10 1/2 ounces each) condensed beef broth
5 cups water
1 cup dry red wine
1 bay leaf
1/2 teaspoon powdered sage
Method
Melt margarine in large saucepan. Add onions. cover and cook over low heat 15 minutes. Remove cover; add salt and sugar. Cook over medium heat, stirring often until onions are a deep golden brown. Sprinkle flour over onions; mix well. Slowly stir in beef broth. Cook, stirring constantly until mixture reaches boiling point. Add remaining ingredients. Simmer, uncovered, 20 minutes.
To serve: spread margarine over thick slices of homemade French bread. Sprinkle grated Parmesan cheese over bread. Ladle soup into ovenproof crocks. Top each severing with a bread slice. Broil until bread is lightly browned. Makes 2 quarts.
Beef bouillon may be substituted as desired for the 1 cup of dry red wine.
