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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 pound top sirloin, cut into 3/4-inch cubes |
3 tablespoons all-purpose flour, divided |
2 tablespoons vegetable oil |
1/2 cup butter or margarine |
6 large vidalia or sweet onions, thinly sliced and separated into rings |
6 (10 3/4-ounce) cans condensed beef broth, undiluted |
1/2 cup dry red wine |
baguette slices |
1 cup (4 ounces) shredded mild swiss cheese |
Directions:
1. Dredge beef in 2 tablespoons all-purpose flour.
2. Brown beef in hot oil in a large Dutch oven, and remove from pan. Wipe pan clean.
3. Melt butter in Dutch oven; add onion, and saute until tender. Sprinkle with remaining 1 tablespoon flour, and stir gently. Add beef, broth, and red wine; bring to a boil. Reduce heat, and simmer 35 to 40 minutes.
4. Ladle into ovenproof soup bowls; top each with a baguette slice, and sprinkle evenly with cheese. Place bowls on baking sheets.
5. Broil 5 inches from heat (with electric oven door partially open) until cheese melts. Serve immediately.
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