1. In large saucepan cook onions in butter over medium-low heat 15 to 20 minutes or until tender and golden brown, stirring occasionally. 2. Add beef and broth. 3. Bring to a boil. 4. Reduce heat, cover and simmer 10 minutes. 5. In a small bowl, combine flour, mustard and sugar, stir in wine and browning sauce until smooth. 6. Stir into the soup. 7. Bring the soup to a boil and cook and stir for 1-2 minutes or until slightly thickened. ---------------------------------------------------------------------------
Nutrition
Ingredients
