Soups & Stews French Onion Soup Cook over medium heat for 10 minutes: 1/4 C. oleo 4 C. onions sliced 1 tsp. sugar Stir in: 1 T. flour Add: 2 1/2 C. water 1/4 C. red cooking wine 2 10 oz. cans condensed beef broth Heat to boiling; reduce to low heat; cover and simmer 10 minutes. Cut four 1-inch-thick slices of bread and toast in 325° oven for 10 minutes. Ladel soup into oven-safe bowls and place 1 slice bread on surface of soup. Fold swiss cheese slices onto toast. Place bowls on jelly roll pan and bake 425° for 10 minutes.