BETTYLOU'S FRENCH ONION SOUP

1 POUND BUTTER

26 LARGE ONIONS SLICED THIN

4 TABLE SPOONS WHITE SUGAR

1 PACKAGE GARLIC MASHED POTATOES

7 49 1/2 OZ CANS SWANSON BEEF BROTH

1 FIFTH MERLOT RED WINE

FRENCH BAGUETTE

GRUYERE CHEESE

1. MELT BUTTER IN A LARGE SOUP POT. STIR IN SUGAR.

SAUTE ONIONS OVER MEDIUM HEAT UNTIL SWEATED DOWN.

2. ADD WATER, WINE, AND BEEF BROTH; HEAT TO

BOILING. ADD GARLIC MASHED POTATOES, REDUCE HEAT TO
LOW. COVER SOUP, AND SIMMER FOR 10 MIN.

3. CUT FOUR 1 INCH THICK SLICES OF BREAD FROM THE

FRENCH BAGUETTE. TOAST THE BREAD SLICES AT 325
DEGREES F (165 DEGREES C) JUST UNTIL BROWNED, ABOUT 10
MIN. RESERVE THE REMAINING BREAD TO SERVE WITH THE
SOUP.

4. LADLE SOUP INTO 12 OUNCE, OVEN-SAFE BOWLS. PLACE 1

SLICE TOASTED BREAD ON TOP OF THE SOUP IN EACH BOWL.
GRATE CHEESE AND PUT ON THE TOASTED BREAD. PLACE
SOUP BOWLS ON A COOKIE SHEET FOR EASIER HANDLING.

5. BAKE AT 425 DEGREES FOR 10 MIN, OR JUST UNTIL CHEESE

IS MELTED.