Ingredients
1/4 cup butter, cubed4 large onions, sliced1/4 cup sugar2 tablespoons all-purpose flour2 cans (14-1/2 ounces each) reduced-sodium beef broth2 cans (10-1/2 ounces each) condensed French onion soup2 cups water1/2 cup grated Parmesan cheese9 slices French bread (1/2 inch thick)9 tablespoons shredded part-skim mozzarella cheese Chopped fresh thyme, optional
Preparation
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 until toasted, about 2 minutes on each side. Sprinkle with mozzarella; broil until cheese is melted, about 2 minutes. Ladle soup into bowls; top each with a cheese toast. If desired, top with chopped fresh thyme.
