Soupe a l'oignon au fromage (french onion soup)

Yield: 6 servings

Measure Ingredient
6 larges Onions, thinly sliced
¼ cup Unsalted butter
1 tablespoon Flour
1½ quart Beef broth
12 slices French bread, 1/2-inch thick toasted
¼ pounds Gruyere cheese, coarsely gra ed

In a large kettle, cook the onions in the butter over moderate heat, stirring until they are golden brown. Sprinkle with flour and cook the mixture, stirring, for 3 minutes. Add the broth slowly, stir the soup constantly until it comes to a boil. Simmer, covered, for 20 minutes. Season with salt and pepper. Put 2 slices of toast in each of 6 heated bowls, top each toast with 1 Tbsp cheese and pour the soup over the toasts. Top with any remaining cheese. Run bowls under broiler about 4 inches from the flame for 3 minutes or until cheese is melted and bubbly. a 1951 Gourmet Mag. favorite.

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