- 4
Ingredients
- 4-5 large white or yellow onions (not cooking onions!)
- 3 tbsp butter
- ¼ tsp ground black pepper
- 1 tbsp flour
- 3 10 oz cans beef broth undiluted
- 3 c water
- salt & pepper
- sliced bread
- 1 c Gruyére cheese
Preparation
Step 1
Peel and slice onions into thin rings (about 5 cups). Melt butter over heat in a large 4 quart sauce pan. Add onions and ground pepper. Saute, stirring frequently until onions are light golden brown. Sprinkle with flour and stir until all traces of flour disappear. Cook 1 minute longer, stirring constantly with spoon. Remove from heat.
Gradually add beef broth, stirring constantly. Stir in water. Return to moderately high heat and bring to a boil, stirring constantly. Reduce heat to low and cook uncovered for 30-40 minutes. Taste and add salt and pepper.
Put soup into oven safe soup bowls which are on a cookie sheet.
Toast bread slices (I use sliced baguette) until golden brown. Arrange these slices on top of the onion soup so they are floating. Sprinkle liberally with the cheese. Place under a preheated broiler or a preheated oven at 425.
Broil or bake the soup until the cheese melts and turns golden brown. Remove from oven and serve immediately.
Don't use mozzarella cheese (too chewy) or parmesan (too hard and wont melt). Crack open a lovely french red wine and enjoy!