Sopa de French Onion

Ingredients
1/4 cup oil
3 onions, thinly sliced
1 teaspoon molasses or honey
1 tablespoon all-purpose wheat flour
2 1/2 cups water
1/2 cup cooking wine
2 (10.5 ounce) cans condensed beef broth - i use a bouillion cube instead
1 French baguette - i use high fiber bread
8 ounces sliced Swiss cheese - optional, of course

Directions
heat oil 4 quart saucepan. Stir in molasses or honey. Cook onions over medium heat for 10 minutes, or until golden brown.

Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.

Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.

Ladle soup into four 12 ounce, 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. Place soup bowls on a cookie sheet for easier handling.

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

serves 4

this was taken from allrecipes.com, here, though i altered it a bit.

4 high fives (out of five)