"To complement the standing rib roast, our Test Kitchen home economists created this satisfying soup. Serve it as a first course to get mouths' watering!..."
INGREDIENTS
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1/4 cup butter, cubed
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2-1/2 pounds onions, thinly sliced
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3 tablespoons brown sugar
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1 teaspoon pepper
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3 tablespoons all-purpose flour
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8 cups beef broth
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1 cup dry red wine or additional beef broth
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1/4 cup A.1. steak sauce
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HOMEMADE CROUTONS:
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3 cups cubed French bread
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2 tablespoons olive oil
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2 tablespoons butter, melted
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1/2 teaspoon dried oregano
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1/2 teaspoon dried basil
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1/4 teaspoon salt
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1/4 teaspoon pepper
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3/4 cup shredded Swiss cheese