Soupe a l'oignon au fromage (french onion sou
Yield: 6 Servings
Ingredients:
- 6 lg Onions thinly sliced
- 1/4 c Unsalted butter
- 1 tb Flour
- 1 1/2 qt Beef broth
- 12 sl French bread
- 1/2-inch thick - toasted
- 1/4 lb Gruyere cheese
Instructions:
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.
