French Onion Soup

Ingredients -

1/2 lb onions (3)
2 large Tbsp. Butter (1/4 stick)
2 tsp. flour
2 qts water or beef bullion
2 scant tst. salt and pepper
1 clove garlic
1 to 1 1/2 oz Gruyere cheese per bowl
French bread, or any crusty bread (1-2 slices per serving) about 1" thick
Directions - Peel and chop the onions very finely
Melt (gently) the butter in a large, heavy-bottomed pot. Add the onions, and let them cook until they are golden, stirring occasionally with a wooden spoon. Add the flour, and continue cooking until the onions are browned and the flour is golden.
Add the liquid, cook about 1/2 hour - 1 hour (season to taste)

Cut french bread (or any bread) on the diagonal
Pan fry with 1/2 tbsp. butter and 1 clove of garlic (Very finely chopped) until the bread is toasted.

In bowls - alternate thin slices of bread and Gruyere cheese
Pour the hot soup on top (don't worry - the bread floats)
Put in a hot oven (or broiler) until the chees has a nice gratineed crust and the bread is puffy.

Servings - 4-5

by - Carol Pokodner Power

Prep Time - 30 minutes

Cook Time - 1 hour


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