savings in
 
Ingredients
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    3   tablespoons 
    unsalted butter
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    4   large 
    onions (about 2-1/2 pounds total), halved and thinly sliced
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    1   teaspoon 
    sugar
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    2   teaspoons 
    all-purpose flour
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    2  14 1/2 ounce cans 
    beef broth (not condensed) (see Note)
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    1/4  cup 
    sherry or red wine
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    6   1/2 inch thick 
    sliced French bread, cut on a slight diagonal
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    1/4  pound 
    Gruyere or Swiss cheese

Directions
1.
Melt butter in a large, deep pot (one that has a lid) over medium heat. Add onions, and stir to coat with butter. Cover; cook 15 minutes, stirring occasionally until onions are very soft and begin to turn golden brown.
2.
Uncover and increase heat to medium-high. Stir in sugar. Cook, uncovered, 6 to 7 minutes, stirring often. Sprinkle with flour and cook 1 minute longer. Stir in broth, sherry or wine and 1 cup water. Simmer, uncovered, for 5 minutes.
3.
Heat broiler. Spread bread slices onto a baking sheet; toast under broiler for 1 to 2 minutes per side (or use a toaster). Set aside. Place six oven-proof bowls or crocks onto baking sheet. Divide soup evenly among bowls (about a cup in each).
4.
Use a vegetable peeler or cheese plane to thinly slice pieces of cheese. Place slice of toast on each serving of soup, top with cheese. Heat under broiler for 3 minutes, or until cheese is melted and bubbly. Carefully remove from oven and serve warm.
Note:

1.
Try reduced-sodium broth, if desired.
Nutrition information
Per Serving: cal. (kcal) 260, Fat, total (g) 10, sat. fat (g) 6, carb. (g) 28, fiber (g) 4, pro. (g) 12, Percent Daily Values are based on a 2,000 calorie diet
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