French Onion Soup

4 onions, sliced into rings
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon ground black pepper
3 (10.5 ounce) cans beef broth
1 1/4 cups water
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
1 cup white wine
1 French baguette, cut into 1/2 inch slices
lots of shredded cheese
Worchestershire sauce

DIRECTIONS

In a large pot over medium heat, saute the onions in the butter until onions are tender. Next stir in the flour and ground black pepper to form a pasty mixture.

Add the beef broth, water, Worcestershire sauce, parsley and thyme and simmer for 10 minutes, then add the wine and simmer for 10 more minutes.

Preheat oven to broil.

Fill individual oven safe bowls 3/4 full with the soup.

 I sliced the french bread, toasted it and quartered it. I put the bread on top of the soup and cover with the cheese. Place bowls in the oven. Broil in the oven until the cheese is melted and bubbly.