| • | Melt butter or margarine in a 4 one-fourth saucepan.
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| • | Stir in sugar. Cook onions all over normal heat up for 10 minutes, or until golden brown.
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| • | Stir in flour until well blended with the onions.
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| • | Add water, wine, and beef broth; heat up to boiling.
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| • | Reduce heat up to low. Cover soup, and simmer for 10 minutes.
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| • | Cut 4 1 inch thick pieces of bread from the loaf.
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| • | Toast the bread pieces at 325 degree F (165 degree C) only until browned, about 10 minutes.
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| • | Ladle soup into 4 oven safe bowls.
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| • | Place 1 slicing up toasted bread on top of the soup in each bowl.
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| • | Fold Swiss cheese slices, and fit onto toasted bread slices.
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| • | Bake at 425 degree F (220 degree C) for 10 minutes, or only until cheese is melted.
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| • | French Onion soup is ready.
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