French Onion Soup
Ingredients
- 1 lb. Yellow onions
- 5 oz. Unsalted butter
- 2 tbsp. Flour
- 2 quarts Beef stock
- 1 sm. bouquet garni consisting of parsley, thyme, bay leaves, rosemary
- 1/2 loaf Baguette
- 9 oz. Gruyere cheese
Instructions
- Mince the onions. Saute the onions in butter until brown, but don't burn them.
- Sprinkle on the flour and stir a few times, to form a roux.
- Put 2 quarts of beef stock in a soup kettle. Add the salt & pepper and the bouquet garni. Cook over low heat for 40 minutes, discard the bouquet garni.
- Cut the bread into very thin slices and lightly dry them in the oven (don't burn them). Put the bread in ovenproof bowls.
- After tasting the stock and adjusting the salt and pepper, pour the stock over the bread. Cover the surface with cheese.
- Set the soup bowls on a baking tray in a 450-degree oven and cook until the cheese is melted and a golden color.
- Bon Appetit!
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