"Chef's Diary"

Ingredients:

• 1/4 Cup butter

• 3 Onions, thinly sliced

• 1 tsp White sugar

• 1 tbsp All-purpose flour

• 2-1/2 Cups water

• 1/2 Cup red wine

• 2 (or 300mls) Cans condensed beef broth

• 150 g sliced Swiss cheese

Method:

• Melt butter or margarine in a 4 quarter saucepan.

• Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.

• Stir in flour until well blended with the onions.

• Add water, wine, and beef broth; heat to boiling.

• Reduce heat to low. Cover soup, and simmer for 10 minutes.

• Cut four 2.5cm thick slices of bread from the loaf.

• Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes.

• Ladle soup into four oven safe bowls.

• Place 1 slice toasted bread on top of the soup in each bowl.

• Fold Swiss cheese slices, and fit onto toasted bread slices.

• Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted.