French Onion Soup


3 medium sweet Spanish, Vidalia, or 1013 onions, separated into rings
1/4 c. butter or margarine
1 clove garlic, mashed
2 tbsp. white wine
2 tbsp. flour
2 cans condensed beef bouillon soup
2 1/2 c. water
6 slices of toasted French bread
1/4 cup grated Parmesan cheese
3/4 cup grated Swiss cheese

Saute onions in butter or margarine at moderate temperature until soft and golden, add garlic and wine, continue heating until alcohol evaporates. Stir in flour. Gradually add bouillon and water. Bring to boil and simmer 20 minutes. Meanwhile, toast bread lightly. Place bread in ovenproof bowls. Ladle soup over bread. Sprinkle with cheeses and bake at 425 degrees for 10 minutes.




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