Mushroom and Onion Pot Pies

Heat oven to 400°F. Cut baguette into 4 (1-inch-thick) slices and 8 (1/4-inch-thick) slices. (Reserve remaining baguette for another use.) Place on cookie sheet. Bake 5 minutes or until toasted; set aside. Turn oven off.

In 12-inch skillet, melt butter over medium heat. Cook onion in butter 20 minutes, stirring frequently, until caramel colored. Meanwhile, slice mushrooms. Add mushrooms and garlic to skillet. Cook 3 minutes, stirring constantly. Stir in broth and wine. Heat to boiling; reduce heat. Simmer 20 minutes, stirring occasionally, until slightly thickened.

Heat oven to 350°F. In small bowl, stir water and flour until smooth. Stir into mushroom mixture. Add pepper. Cook and stir 1 minute. In each of 4 (8-oz) custard cups, place 1 (1-inch-thick) toasted baguette slice. Divide mushroom mixture among cups. Top each with 2 (1/4-inch-thick) toasted baguette slices. Sprinkle evenly with cheese. Bake 5 minutes or until cheese is melted. Garnish with parsley.