thinly sliced sweet onions
2 lbs cubed deli roast beef or 2 lbs
leftover cubed cooked beef roast
2 (14 1/2 ounce) cans
- In large saucepan cook onions in butter over medium-low heat 15 to 20 minutes or until tender and golden brown, stirring occasionally.
- Add beef and broth.
- Bring to a boil.
- Reduce heat, cover and simmer 10 minutes.
- In a small bowl, combine flour, mustard and sugar, stir in wine and browning sauce until smooth.
- Stir into the soup.
- Bring the soup to a boil and cook and stir for 1-2 minutes or until slightly thickened.