French Onion Soup
Yield: 6 cups Serves: 3-4
thinly sliced onions
red or white wine
thick slices French bread
grated Swiss cheese
Cook the sliced onions in ¼ cup butter over low heat, stirring frequently until they are golden brown. This will take about 30 minutes.
Sprinkle with a little flour, and when this is well blended, gradually add the beef stock.
Bring the soup to a boil, stirring constantly.
Lower heat and simmer for 20-30 minutes.
Add the wine at the last, if you like, and taste for seasoning.
Butter the bread and toast it under the broiler or in a hot skillet.
To serve the soup gratin, put the soup in ovenproof bowls then add the toasted bread.
Top with grated Swiss cheese and broil until the cheese begins to brown.
Cook the onions slowly over low heat
Use a hearty beef stock