posted by Polar Bear 08-13-101 8:53 PM
French Onion Soup
4 T butter
6 large onions
1 T flour
1-1/2 t salt
1/2 t black pepper
2 qt stock (beef, veal, chicken and/or vegetable)
2 c dry white wine
small loaf French bread (3/4 lb)
8 oz gruyere, jarlsberg and/or dry jack cheese (grated)
Quarter onions and slice thinly. Saute in butter, stirring frequently, until very tender and reddish-brown, about 40 minutes. Add flour and seasonings; saute until smooth, about 2 minutes. Gradually stir in stock and wine; bring to a boil; reduce heat and simmer 30 minutes.
Ladle soup into ovenproof bowls, preferably with handles (Corning Grab-Its are ideal). Slice bread and place one or two rounds in each bowl. Divide cheese among soup bowls, sprinkling over bread.
Bake in 425 degree oven or broil until cheese is golden brown, 5 to 10 minutes. Serve immediately. Makes about 2-1/2 quarts.