Soupe a l'oignon au fromage (french onion soup)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Onions, thinly sliced |
| ¼ | cup | Unsalted butter |
| 1 | tablespoon | Flour |
| 1½ | quart | Beef broth |
| 12 | slices | French bread, 1/2-inch thick toasted |
| ¼ | pounds | Gruyere cheese, coarsely gra ed |
Directions
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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