Type what you have

Ingredients

• ✓ onion
• cooking spray
• parmesan cheese
• cheddar cheese
• baking mix
• milk
• egg white
• garlic salt

Instructions

1. 1 Generously grease the inside of a slow cooker with cooking spray. Set aside 1 tablespoon each of Parmesan and Cheddar cheeses.
2. 2 Combine baking mix, milk, remaining Parmesan and Cheddar cheeses, egg whites, minced onion, and garlic salt in a bowl until well mixed. Pour into the prepared slow cooker and sprinkle reserved Parmesan and Cheddar over top.
3. 3 Cook on High until bread is cooked through, about 1 hour.

By FOURBGIRL

Ingredients

• ✓ onion
• cooking spray
• corn muffin mix
• milk
• egg
• ham
• jalapeno pepper
• corn kernel
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray 18 mini muffin cups with nonstick spray.
2. 2 Blend muffin mix, milk, and egg in a bowl; batter will be slightly lumpy.
3. 3 Spray a skillet with cooking spray and heat over medium heat. Add ham, jalapeño peppers, onion, and corn kernels; sauté for 5 minutes.
4. 4 Stir ham mixture into the muffin batter. Fold in Monterey Jack cheese. Use a 1-tablespoon scoop to fill each prepared muffin cup about 3/4 full.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean and muffins are lightly browned, about 10 minutes.
6. 6 Remove corn muffins from the pan. Serve warm or at room temperature.

By lutzflcat

Ingredients

• ✓ onion
• water
• active dry yeast
• white sugar
• all-purpose flour
• fennel seed
• salt
• red pepper flake
• garlic

Instructions

1. 1 Combine water, yeast, and sugar in a measuring cup. Mix well. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Whisk flour, fennel seeds, salt, red pepper flakes, onion, and garlic together in a large bowl making sure any flour clumps are broken up. Slowly pour in yeast mixture; stir.
3. 3 Knead dough by hand until well combined and an even consistency is reached. Transfer dough to an oiled bowl, turn to coat. Cover bowl with plastic wrap; rest on the countertop, 10 to 14 hours.
4. 4 Turn dough out onto the counter; knead once more. Let rise, 30 to 60 minutes.
5. 5 Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Sprinkle bottom of an oven-safe Dutch oven with flour, cover with the lid, place in the oven while preheating.
6. 6 Remove Dutch oven from oven. Carefully place dough in the pot; cover with the lid.
7. 7 Bake in the preheated oven for 30 minutes. Remove the lid; continue to bake until golden, about 30 minutes more. Transfer to a rack to cool.

By Marvelous Munch

Ingredients

• ✓ onion
• green lentil
• white rice
• green chile pepper
• ginger root
• cumin seed
• salt
• cooking spray

Instructions

1. 1 Place the lentils and rice into a large container and cover with several inches of cool water; let stand 4 hours to overnight.
2. 2 Blend the lentils, rice, green chile peppers, and ginger together into a smooth paste using a blender or food processor. Stir the cumin seed and salt into the paste.
3. 3 Prepare a flat griddle (tawa) or large, flat-bottomed skillet and place over medium-low heat. Ladle the lentil batter onto the middle of the heated surface and spread into a thin circle using the back of the ladle. Sprinkle with 1 tablespoon of onions and press the onions onto the pesarattu using your ladle or spatula. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate and serve immediately. Dosas are best eaten hot and crispy right off the tawa.

By SUSMITA

Ingredients

• ✓ onion
• honey
• water
• active dry yeast
• olive oil
• salt
• all-purpose flour
• parmesan cheese
• rosemary

Instructions

1. 1 Dissolve honey in warm water in a large bowl; sprinkle yeast over top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Stir in onion, 1 tablespoon olive oil, 1 tablespoon salt, then add flour until dough comes together. Turn dough out on a well-floured surface; knead until smooth and elastic, about 5 minutes.
3. 3 Place dough in a lightly oiled large bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.
4. 4 Preheat the oven to 415 degrees F (215 degrees C). Oil a baking sheet.
5. 5 Place dough onto the prepared baking sheet; flatten to evenly cover the whole sheet. Press indentations into dough spaced about 1 inch apart using fingertips. Drizzle with remaining 3 tablespoons olive oil, then sprinkle Parmesan cheese, rosemary, and remaining 1 tablespoon kosher salt over top. Let rise for 10 minutes.
6. 6 Bake in the preheated oven until golden brown, about 20 minutes.

By MICHAELGLASSCOOK

Ingredients

• ✓ onion
• cornmeal
• self-rising flour
• sugar
• salt
• vegetable oil
• egg
• zucchini
• cottage cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a cast-iron skillet.
2. 2 Combine cornmeal, flour, sugar, and salt in a large bowl; set aside.
3. 3 Whisk oil and eggs together in separate large bowl until smooth; stir in zucchini, onion, and cottage cheese until well combined.
4. 4 Make a well in flour mixture; slowly pour in egg mixture and mix until just combined. Pour batter into the prepared skillet.
5. 5 Bake in the preheated oven until top is lightly browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes.

By KATHYSH2000

Ingredients

• ✓ onion
• cooking spray
• ground beef
• all-purpose flour
• sugar
• baking powder
• salt
• ketchup
• milk
• butter
• egg
• yellow mustard
• cheddar cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line 24 muffin cups with paper cups and lightly coat with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until the beef is completely browned and crumbly, 5 to 7 minutes; drain and discard grease.
3. 3 Mix flour, sugar, baking powder, and salt together in a large bowl. Stir ketchup, milk, butter, eggs, and mustard together in a separate bowl; add to flour mixture and stir until pink in color. Mix ground beef mixture into the flour mixture; spoon into prepared muffin cups to completely filled.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By rocklighting

Ingredients

• ✓ onion
• active dry yeast
• water
• cottage cheese
• white sugar
• butter
• salt
• baking soda
• dill seed
• egg
• all-purpose flour
• butter
• salt

Instructions

1. 1 Soften yeast in warm water; let stand 10 minutes.
2. 2 Mix cottage cheese, sugar, butter, 1 teaspoon salt, and baking soda together in a large mixing bowl. Add dill seed, dried onion, egg, and yeast mixture; mix well. Gradually add flour, about 1/4 cup at a time, stirring well after each addition. If dough seems too sticky, add another 1 to 2 tablespoons flour.
3. 3 Cover the bowl with a clean cotton kitchen towel and place in a warm place until doubled in volume, about 1 hour.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 1 1/2- to 2-quart baking dish.
5. 5 Gently stir dough to release bubbles. Transfer to the prepared baking dish.
6. 6 Bake in the preheated oven until golden brown, about 35 minutes. Remove from the oven; brush the top with melted butter and sprinkle on a pinch of salt. Leave in the pan for 5 minutes before transferring to a wire rack to cool completely.

By Angie Fuller

Ingredients

• ✓ onion
• butter
• bread
• chicken broth

Instructions

1. 1 Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated. Stir in bread and chicken broth.
2. 2 Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally. Stir well during last hour.

By CORWYNN DARKHOLME

Ingredients

• ✓ onion
• margarine
• beef consomme
• beef broth
• water
• white wine
• swiss cheese
• bread

Instructions

1. 1 In a large pot over medium high heat, saute the onions in the butter or margarine for about 5 minutes, or until tender. Add the consomme, broth, water and wine. Reduce heat to low and simmer for 45 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 In individual oven-proof bowls, break up Swiss cheese slices and place one slice in the bottom of each bowl. Place one slice of bread on each slice of cheese. Ladle in the soup, place another slice of bread on top and cover with more Swiss cheese. Put bowls in the oven and allow cheese to melt on top.

By JESSICADEZ

Ingredients

• ✓ onion
• sirloin tip
• mushroom
• butter
• golden mushroom soup
• burgundy wine

Instructions

1. 1 Heat a Dutch oven over medium-high heat. Sear beef in the hot pot until browned on all sides. Stir onion into beef and sauté until onion is golden brown.
2. 2 Add mushrooms, butter, condensed soup, and wine; stir until well combined. Reduce heat, cover, and simmer for 2 hours.

By CapeCodLorrie

Ingredients

• ✓ onion
• ✓ onion
• chicken liver
• butter
• cooking sherry
• salt
• black pepper
• mace

Instructions

1. 1 Gather all ingredients.
2. 2 Combine livers and sliced onion in a medium saucepan. Pour in about 3 cups water and bring to a boil.
3. 3 Reduce heat to low, cover, and simmer until liver is tender, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Remove from heat and drain. Discard sliced onion, and remove and discard any hard portions of the livers.
5. 5 Process cooked livers in a food processor until smooth.
6. 6 Add butter, chopped onion, sherry, butter, salt, pepper, and mace; pulse to blend.
7. 7 Form mixture into a mound with lightly greased hands. Place onto a serving platter; cover and chill for 1 hour before serving.

By William Uncle Bill Anatooskin

Ingredients

• ✓ onion
• butter
• beef broth
• garlic
• salt
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat. Cook and stir onions in melted butter until clear and browned, 10 to 15 minutes; transfer to a slow cooker. Add beef broth, garlic, salt, and black pepper to the slow cooker.
2. 2 Cook on High for 4 hours or on Low for 8 hours.

By Dtison

Ingredients

• ✓ onion
• ground turkey
• water
• clove
• sage
• cinnamon
• gelatin

Instructions

1. 1 Place ground turkey, 1 cup water, onion, cloves, sage, and cinnamon in a saucepan. Bring turkey mixture to a boil, reduce heat, and simmer 45 minutes, mashing ingredients occasionally with a spatula while cooking; remove from heat.
2. 2 Stir gelatin into remaining 1/2 cup water; stir gelatin mixture into turkey mixture. Transfer to a small container; refrigerate until cool, about 1 hour.

By grandmacupcake

Ingredients

• ✓ onion
• cider vinegar
• ketchup
• white sugar
• pimento pepper
• green bell pepper
• lemon juice
• mustard powder
• salt
• olive oil

Instructions

1. 1 Blend cider vinegar, catsup, white sugar, pimentos, green bell pepper, lemon juice, onion, mustard, and salt in a blender until smooth. Stream olive oil into the vinegar mixture while blending; blend until the dressing emulsifies.
2. 2 Pour dressing into a bowl, cover with plastic wrap, and refrigerate until chilled, at least 30 minutes.

By lutzflcat

Ingredients

• ✓ onion
• pie crust
• swiss cheese
• parmesan cheese
• bacon bits
• egg
• half-and-half

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place unthawed pie crust in a 9 inch pie plate on a baking sheet. Combine Swiss cheese, onion, Parmesan cheese, and bacon bits in a medium bowl; pour into the crust.
3. 3 Whisk eggs and half and half together in a bowl until blended; pour over cheese mixture.
4. 4 Bake in preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until quiche top begins to turn golden brown, about 35 minutes more.

By Dawn Egan

Ingredients

• ✓ onion
• chicken
• celery
• bay leaf
• salt
• pepper
• egg
• all-purpose flour

Instructions

1. 1 Wash chicken and place in large pot. Cover with water and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove chicken from broth and strain liquid. Reserve the broth and discard all vegetables.
2. 2 When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.
3. 3 To make the noodles(sliders): Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth as required until the dough forms a ball. Knead the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 1 1/2 inches wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
4. 4 Bring the reserved broth to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce heat, add cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.

By Sharon Howard

Ingredients

• ✓ onion
• paprika
• sugar
• salt
• mustard powder
• black pepper
• worcestershire sauce
• horseradish
• tomato soup
• cider vinegar
• vegetable oil
• garlic

Instructions

1. 1 In a medium bowl, stir together the paprika, sugar, salt, mustard powder, pepper, Worcestershire sauce, horseradish, onion, tomato soup, cider vinegar and vegetable oil. Beat with an electric mixer. Do not use a blender. Pour into a jar. Skewer the garlic clove on a toothpick, and place into the jar. Refrigerate until needed.

By DONNA949599

Ingredients

• ✓ onion
• egg
• ham
• cheddar cheese
• tomato
• mushroom
• green bell pepper
• salsa

Instructions

1. 1 Gather all ingredients.
2. 2 Crack eggs into a large resealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs.
3. 3 Open the bag, and add ham, Cheddar, tomato, mushrooms, onion, bell pepper, and salsa. Squeeze out as much of the air as you can and seal the bag again.
4. 4 Bring a large pot of water to a boil. Place the bag (up to 8 bags at a time) into the boiling water. Cook for exactly 13 minutes.
5. 5 Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.

By Mary Ann Lackey

Ingredients

• ✓ onion
• fettuccini pasta
• olive oil
• garlic
• tomato
• tomato paste
• mushroom
• basil
• oregano
• tarragon
• green-lipped mussel
• olive
• tomato

Instructions

1. 1 Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
2. 2 Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
3. 3 Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
4. 4 Serve mussels and sauce over pasta.

By Corinne Hobin

Ingredients

• ✓ onion
• butter
• celery
• all-purpose flour
• chicken stock
• brie cheese
• heavy cream
• green bell pepper
• red bell pepper

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add onion and celery; cook until onion is translucent, about 5 minutes. Stir in flour and cook for 3 minutes, stirring constantly. Gradually whisk in chicken stock. Simmer until celery is tender, about 20 minutes, stirring occasionally. Stir in Brie cheese and allow to melt for about 5 minutes.
2. 2 Pour soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, then carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to purée. Purée in batches until smooth. Pour into a clean pot. Heat soup to almost simmering over medium-low heat. Pour in cream. To serve, garnish with red and green pepper strips.

By Allrecipes Member

Ingredients

• ✓ onion
• butter
• thyme
• beef consomme
• bay leaf
• white wine
• baguette
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a large skillet over medium-high heat. Add onion and sauté for 5 to 10 minutes, or until tender. Stir in thyme, then remove from the heat.
3. 3 In a large pot over high heat, combine the consommé, bay leaves, and white wine. Bring to a boil, then reduce heat to low, stir in the sautéed onions, and cook until heated through, 10 to 15 minutes.
4. 4 Ladle soup into four individual oven-safe bowls, filling each about 3/4 full. Top each bowl with two baguette slices and cover with mozzarella.
5. 5 Bake in the preheated oven until mozzarella is melted and bubbly, 10 to 15 minutes.

By Stephanie

Ingredients

• ✓ onion
• salt
• black pepper
• thyme
• butter
• potato
• gruyere cheese

Instructions

1. 1 Combine salt, pepper, and thyme in a bowl.
2. 2 Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Cook and stir onions until soft and golden brown, about 8 minutes. Move to a bowl.
3. 3 Melt remaining 1 tablespoon butter in the skillet; remove from heat.
4. 4 Arrange 1/3 of potato slices in the skillet in a slightly overlapping layer. Sprinkle with 1/2 teaspoon of the salt mixture. Top with 1/2 of the onions and 1/2 of the Gruyere cheese. Repeat layers, ending with potatoes; sprinkle with remaining salt mixture.
5. 5 Cover and cook over medium-low heat, reducing heat to low if necessary, until potatoes are tender, about 30 minutes. Uncover and continue cooking, about 5 minutes. Run a spatula around edges to loosen; let cool, 5 to 10 minutes.
6. 6 Invert potatoes carefully onto a serving dish.

By Ann

Ingredients

• ✓ onion
• russet potato
• olive oil
• garlic
• butter
• salt
• white pepper
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Peel potatoes and cut them into 1/2-inch slices. Place in a pot and cover with water; bring to a boil. Boil for 2 minutes, then drain and set aside.
3. 3 Heat a large oven-proof skillet over medium-high heat. Pour in olive oil, then add onions. Sauté until lightly caramelized, 8 to 10 minutes. Stir in garlic and sauté until onions are deep brown and garlic is soft. Transfer mixture to a bowl.
4. 4 Place the skillet back on the stove over low heat. Melt butter in the skillet, then cover the bottom with 1/3 of the potatoes. Season with salt and pepper. Cover potatoes with 1/2 of the onion mixture. Cover with 1/2 of the remaining potatoes; season with salt and pepper. Spread remaining onion mixture on top. Cover with remaining potatoes; season with salt and pepper.
5. 5 Bake in the preheated oven until potatoes are tender and browned on top, 10 to 12 minutes.
6. 6 Use a spatula to transfer potatoes to a serving platter. Sprinkle with chopped parsley just before serving.

By Michele O'Sullivan

Ingredients

• ✓ onion
• butter
• chicken
• carrot
• potato
• savory
• salt
• black pepper

Instructions

1. 1 Melt butter in cooking pot, brown chicken with chopped onions. Add water to cover. Simmer for 30 minutes.
2. 2 Add carrots, potatoes, and savory. Simmer some more until vegetables are cooked. Salt and pepper to taste.

By Sophie

Ingredients

• ✓ onion
• potato
• vegetable oil
• bacon
• white wine
• salt
• black pepper
• reblochon cheese

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled. Peel and slice potatoes.
2. 2 Heat oil in a large skillet over medium heat and cook onions until soft and translucent, about 5 minutes. Add potatoes and bacon, cover, and simmer over medium-low heat for 15 minutes. Add wine, salt, and pepper.
3. 3 Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
4. 4 Transfer potato mixture to the prepared baking dish and cover with Reblochon cheese.
5. 5 Bake in the preheated oven until cheese is melted and slightly browned, about 30 minutes.

By Valerie

Ingredients

• ✓ onion
• pie pastry
• bacon
• swiss cheese
• flour
• milk
• egg
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place pie pastry into a 9-inch pie pan; line with a double layer of aluminum foil and a layer of pie weights or dried beans.
3. 3 Bake in the preheated oven until golden on the edges, about 8 minutes. Carefully remove the foil and weights; continue baking until crust is set and dry, about 5 minutes more. Remove from the oven and reduce the temperature to 325 degrees F (165 degrees C).
4. 4 While the crust is baking, cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate and crumble when cool enough to handle. Drain all but 2 tablespoons drippings from the skillet.
5. 5 Add onion to drippings in the skillet; cook and stir over medium heat until tender, about 5 minutes. Use a slotted spoon and transfer to a bowl.
6. 6 Toss Swiss cheese and flour together in a small bowl. Whisk milk, eggs, and salt together in a large bowl, then stir in bacon and onion.
7. 7 Mix in cheese mixture until well combined, then pour into pie crust.
8. 8 Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. Let stand for 10 minutes before serving.

By Lynn

Ingredients

• ✓ onion
• butter
• all-purpose flour
• salt
• white pepper
• half and half
• chicken broth
• thyme
• cayenne pepper

Instructions

1. 1 Melt butter in a small saucepan over medium-low heat; stir in onion, flour, salt, and white pepper. Stir in half-and-half and chicken broth; cook, stirring frequently, at medium heat until thickened. Off heat, stir in thyme and cayenne pepper.

By Holly

Ingredients

• ✓ onion
• veal bone
• veal marrow bone
• vegetable oil
• carrot
• celery
• tomato paste
• water
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Place veal bones in a roasting pan.
3. 3 Roast bones in the preheated oven until well-browned, about 1 hour 15 minutes.
4. 4 While the bones are roasting, drizzle oil onto a baking sheet. Add onions, carrots, and celery, then spread tomato paste over top. Mix until vegetables are well coated.
5. 5 Roast vegetables on another rack in the oven until well-browned, about 45 minutes.
6. 6 Transfer vegetables and bones to a large stockpot. Pour 10 quarts water into the stockpot and set over medium-high heat.
7. 7 Meanwhile, pour 2 cups water into the roasting pan used for the bones. Set the pan on the stovetop over high heat; bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
8. 8 Pour liquid and browned bits into the stockpot.
9. 9 Bring contents of the stockpot to a boil, then reduce the heat to low and simmer gently, skimming foam as necessary, until meat and all connective tissues are completely off the bones, about 18 hours.
10. 10 Set a colander over a bowl. Ladle vegetables, bones, and meat into the colander. Discard vegetables, bones, and meat; return any broth to the stockpot.
11. 11 Bring broth to a boil. Boil until broth reduces to approximately 1 gallon in volume, 30 minutes to 1 hour.
12. 12 Strain broth through a fine-mesh strainer into a large container set in an ice bath; chill to room temperature, 30 to 45 minutes.
13. 13 Cover the container with a lid or plastic wrap, then chill in the refrigerator until demi-glace is cold and set, 8 hours to overnight.
14. 14 Scrape and discard any fat from the surface.
15. 15 Turn demi-glace out onto a work surface. Cut into 16 blocks. Wrap each block in plastic wrap and store in a resealable plastic bag in the freezer.
16. 16 Enjoy!

By John Mitzewich

Ingredients

• ✓ onion
• butter
• sugar
• flour
• water
• red wine
• beef broth
• baguette
• swiss cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Melt butter in a 4-quart saucepan over medium heat. Add onions and sugar; cook, stirring occasionally, until onions are golden brown, about 10 minutes.
3. 3 Stir in flour until well blended with onions and pan juices. Add water, wine, and beef broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 10 minutes.
4. 4 While the soup is simmering, cut four 1-inch-thick slices from baguette; reserve the remaining bread for serving. Toast baguette slices in the preheated oven just until browned, about 10 minutes. Remove from the oven and set aside. Increase the oven temperature to 425 degrees F (220 degrees C).
5. 5 Ladle soup into four 12-ounce, oven-safe bowls. Place one slice toasted baguette on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls onto a cookie sheet for easier handling.
6. 6 Bake in the preheated oven just until cheese is melted, about 10 minutes.

By chefbuzz