FRENCH ONION SOUP
4 to 5 large onions (about 1 1/2 lbs)
3 tbsp. butter or margarine
1/4 tsp. coarsely grd. black pepper
1 tbsp. flour
3 cans (10 3/4 oz.) beef broth, undiluted
3 cups water
1 bay leaf
salt and pepper
6 to 8 slices bread
2 tbsp. Parmesan cheese
1 cup grated Swiss cheese
Slice onions thinly (about 5 cups).
Put butter in a 4 quart saucepan and heat over medium high heat.
Add onions and grd. pepper to the melted butter.
Saute stirring frequently with a wooden spoon until onions are light golden brown.
Sprinkle with flour and stir until all traces of flour disappear.
Cook 1 minute longer, stirring constantly. Remove from heat.
Gradually add broth, stirring onion mixture constantly; stir in water and bay leaf.
Return to heat and bring to a boil.
Reduce heat to low and cook uncovered for 30 to 40 minutes.
Discard bay leaf.
Add salt and pepper to taste.
Put soup in oven proof bowls, toast bread and arrange on soup.
Sprinkle toast with Parmesan and Swiss cheese. Place 6” under broiler and broil until cheese melts.
Pairs Well With
I find this tastes much like what you pay a fortune for in a restaurant.