| 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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