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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 15 |
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Rhis is the best onion soup I've ever tasted. Ingredients:
4 large onions, sliced and separated into rings |
1/4 cup butter |
2 tablespoons all-purpose flour |
5 1/4 cups water |
1/2 cup dry white wine |
1/2 cup dry red wine |
4 chicken bouillon cubes |
4 beef bouillon cubes |
2 bay leaves |
1/2 teaspoon salt |
1/2 teaspoon dried sage |
1/4 teaspoon pepper |
8 1/2 inches diagonally sliced french bread |
8 slices gruyere cheese |
Directions:
1. Sauté the onions in butter in Dutch oven over medium heat stirring often for 15 to 20 minutes or until the onions are golden. stir in the flour cook for 1 minute.
2. Add the water and the next 8 ingredients. Bring to boil; reduce heat and simmer partially covered for 30 minutes. Discard the bay leaves; ladle the soup into 4 oven-proof soup bowls.
3. Place the bowls on a baking sheet. Add 2 bread slices to each bowl with 2 slices of cheese.
4. Broil 5 1/2 inches from heat 4 minutes or until cheese is bubbly. Serve at once.
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