| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | French | Soups/stews, Ethnic, Vegetables, Beef, French | 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, coarsely gra ed |
INSTRUCTIONS
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.
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