Difficulty: Medium - experience needed
Serves: 9 servings
1/4 cup butter, cubed
4 large onions, sliced
1/4 cup sugar
2 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) reduced-sodium beef broth
2 cans (10-1/2 ounces each) condensed French onion soup
2 cups water
1/2 cup grated Parmesan cheese
9 slices French bread (1/2 inch thick)
9 tablespoons shredded part-skim mozzarella cheese
In a Dutch oven over medium-high heat, melt butter. Add onions; saute until tender. Add sugar; cook and stir until lightly browned. Stir in flour until blended; gradually add the broth, soup and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in Parmesan cheese.
Meanwhile, place bread on a baking sheet. Broil 4 in. from the heat for 2 minutes on each side or until toasted. Sprinkle with mozzarella; broil for 2 minutes or until cheese is melted. Ladle soup into bowls; top each with a cheese toast.