French onion soup
Makes 4 servings
3 medium onions, peeled and thinly sliced
3 tablespoons butter
1 tablespoon flour
2 cups beef broth
1 cup dry white wine
Salt and pepper to taste
Croutons: 1/2 pound French bread, cubed
3 tablespoons melted butter
1/2 cup grated Swiss or Gruyere cheese
1. In a medium stock pot, over low heat, saute onions in butter until
golden and soft, about 1 hour. Stir in flour. Add broth, wine, salt
and pepper. Simmer over low heat for 1 hour.
2. Bake bread cubes in a preheated 350-degree oven until brown, about
10 minutes. Toss with melted butter.
3. To serve: Divide croutons among 4 individual oven-proof bowls,
mounding in the center. Ladle soup over croutons and sprinkle cheese
on top. Set bowls under the broiler until cheese has melted and
begins to turn brown, about 2 to 3 minutes. Serve immediately.