Title: Soupe a L'oignon Au Fromage - French Onion Soup
Categories: Soup French Vegetable
Yield: 6 Servings
| 6 | lg | Onions, Thinly Sliced |
| 1/4 | c | Unsalted Butter |
| 1 | tb | Flour |
| 1 1/2 | qt | Beef Broth |
| 12 | | 1/2"Slices French Bread |
| 1/4 | lb | Gruyere Cheese, Grated |
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.