6 large onions, thinly sliced
1/4 cup unsalted butter
1 tablespoon flour
1 1/2 quart beef broth
12 slice french bread, 1/2-inch thick toast; ed
1/4 lb 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.
|You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here|