French Onion Soup - cooking recipe

Ingredients

dry toasted French bread (directions follow)
2 Tbsp. butter or margarine
1 Tbsp. olive oil or salad oil
6 large yellow onions, thinly sliced
1 Tbsp. all-purpose flour
3 (14 1/2 oz.) cans regular strength beef broth
1 c. water
1/3 c. dry red wine
salt and pepper
1 c. (4 oz.) shredded Swiss cheese
1/4 c. grated Parmesan cheese

Preparation

Prepare dry toasted French bread.
Then heat butter and oil in a 4-quart pan over medium-low heat.
Add onions and cook, stirring occasionally, until soft and caramel-colored but not browned (30 to 40 minutes).
Stir in flour and cook for 2 minutes to brown lightly.
Pour in about 1 cup of the broth, stirring to blend flour and broth.
Add remaining broth, water and wine.
Bring to a boil; cover, reduce heat and simmer for 30 minutes.
Season to taste with salt and pepper.