This is a recipe modified from this one on Allrecipes.com. It is SO quick and easy… the hardest part is cutting up the onions!
1/4 cup butter (or olive oil, if you must)
3-4 medium onions, sliced thinly (Vidalia if you can find them)
1 tsp sugar
Large dash Worcestershire sauce (a couple of shakes)
1 TBSP flour
3 cans beef broth (14 oz cans)
1/2 cup red wine (we used a merlot)
Swiss cheese (2% works great)
Melt butter in saucepan. Add sugar and onions. Saute onions on medium until they are softened; continue cooking until they are caramelized (golden brown). Add in Worcestershire sauce. Add in flour to onions. Stir in red wine and beef broth. Heat to boiling and then reduce heat to low and simmer for 10 minutes or until ready to serve.
While soup is simmering, toast slices of bread in a 325 degree oven 10 minutes or until browned.
Ladle soup into ovenproof bowls, top with toasted bread and cheese and place under broiler until cheese is melted. If you don’t have ovenproof bowls, you can also just top the soup with bread and put cheese on top to melt.
Makes 8 cups.