 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Topped with French bread and gruyere cheese, this classic onion soup will soon become a family favorite. Be sure to make extra because they're bound to ask for seconds. Ingredients:
4 large onions (about 2 pounds), sliced |
1/4 cup butter or margerine, melted |
2 tablespoons all-purpose flour |
5 1/4 cup water |
1/2 cup dry white 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 ) diagonally sliced french bread slices, toasted |
8 slices gruyere cheese |
Directions:
1. Sauté onions in butter in a Dutch oven over medium heat 15 minutes or until golden, stirring often. Stir in flour; cook one minute. Add water and next 8 ingredients. Bring to a boil; reduce heat and simmer, partially covered 30 minutes. Discard bay leaves.
2. Ladle soup into 4 individual oven-proof soup bowls. Place on a baking sheet. Add 2 bread slices to each bowl and cover with 2 slices cheese. Broil 5 1/2 inches from heat 2 minutes or until cheese is bubbly. Serve immediately.
|
|