Total Calories: 255
In a Dutch oven or a large skillet over medium-high heat, sauté onions in 6 tablespoons butter until golden. Stir in flour until blended. Add water, broth, Burgundy, bouillon granules, browning sauce, and pepper. Bring to a boil reduce heat to low, cover, and simmer 30 minutes.
Meanwhile, preheat oven to 400°. Spread bread with butter. Place on an ungreased baking sheet. Toast in oven until crisp, about 10 minutes.
Ladle soup into ovenproof bowls. Top each with a slice of toast and sprinkle with cheese. For easier handling, arrange bowls on a baking sheet. Place under a preheated broiler until cheese melts.
Serve immediately with remaining toast.
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