This is my personal favorite:
1 tablespoon vegetable oil
2 1/2 large onions, halved and thinly sliced (about 2 1/2 cups)*
1/4 teaspoon sugar
2 tablespoons all-purpose flour
3 1/2 cups Swanson® Beef Broth (Regular, Lower Sodium or Certified Organic)
1/4 cup dry white wine or vermouth
4 slices French bread, toasted**
1/2 cup shredded Swiss cheese
1.Heat the oil in a 4-quart saucepot over medium heat. Add the onions. Reduce the heat to low. Cover and cook for 15 minutes. Uncover the saucepot.
2.Increase the heat to medium. Add the sugar and cook for 15 minutes or until the onions are golden.
3.Stir the flour in the saucepot and cook and stir for 1 minute. Stir in the broth and wine. Heat to a boil. Reduce the heat to low. Cook for 10 minutes.
4.Divide the soup among 4 bowls. Top each with a bread slice and cheese.
at 10:29 AM on Jan. 6, 2011