|6 cups||Consomme or warm water|
|1 teaspoon||Coarse salt|
|4 slices||Bread (up to 6)|
|2 cups||Boiling milk|
|Gruyere to taste ** optional**|
Peel and halve the onions. Place each half cut side down and slice into thin slices. Heat the butter in a large pan, add the onions and cook over medium heat until onions are golden brown. Add the flour and cook until flour is also golden brown. Add the consomme and the sal to the onions, bring to a boil. Reduce heat and simmer for 10-15 minutes. While the soup simmers, toast the bread, and place in the bottom of serving bowls, spinkle with pepper. Add boiling milk to the soup mixture, adjust the seasonings to taste, and pour over the bread. Sprinkle the top with grated gruyere cheese and serve. Or if you prefer you can place each bread slice on top as with regular French onion, sprinkle heavily with gruyere, drizzle with a bit of melted butter and place under broiled until it melts.
Posted to FOODWINE Digest 30 Jan 97 by Lara <recipelu@...> on Jan 30, 1997.
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