French Onion Soup
2 tablespoons butter
4 medium onions, thinly sliced
1 teaspoon all-purpose flour
6 cups of beef stock
or beef bouillon made from 4 cubes with 6 cups water, heated
1/2 cup dry red or dry white wine
Salt and freshly ground pepper
6 slices French Bread, lightly toasted
3 tablespoons grated Gruyere cheese
In a large saucepan melt the butter and cook the onions until they are golden.
Stir in the flour and cook, stirring, for 5 minutes.
Stir in the stock or bouillon, add wine, if desired, and season with salt and pepper to taste.
Simmer, partially covered, for 30 minutes.
Adjust the seasoning to taste.
Place the bread slices in the bottom of a casserole or in individual ovenproof bowls and pour in the soup.
Sprinkle grated cheese over the bread and put the casserole or bowls in a hot oven or under the broiler until the cheese is melted.
Or put a slice of bread in each bowl, sprinkle it with grated cheese, and pour the hot soup over it.
The bread will rise to the surface.
4 to 6 servings