Sunday, December 29, 2013


This is a recipe I got back in the 1980s from a cooking school.

1 1/2 lbs (4 to 5 large) yellow onions, sliced thin
3 tbsp butter
1/4 tsp coarsely ground black pepper
1 tbsp all-purpose flour
3 cans (10 3/4-oz each) beef broth, undiluted
3 cups water
1 bay leaf
salt and pepper to taste, if desired
6 to 8 slices French bread
2 tbsp Parmesan cheese
1 cup grated Gruyere cheese*

In a 4-quart saucepan over moderately high heat, melt the butter; add onions and the coarsely ground black pepper.  Saute the onions, stirring frequently with a wooden spoon, until a light golden brown.  Sprinkle the flour over the onions and stir until all traces of flour disappear.  Cook 1 minute longer, stirring constantly with a wooden spoon.  Remove from the heat.

Gradually add the broth, stirring mixture constantly; stir in the water and bay leaf. Return pan to a moderately high heat and bring mixture to a boil, stirring constantly.  Reduce the heat to low and cook soup, uncovered, 30 to 40 minutes. Remove and discard the bay leaf.

Taste soup and add salt and pepper if needed.

Turn the soup out into a large broiler-proof soup tureen, casserole dish, or individual broiler-proof soup bowls placed on a jelly-roll pan or cookie sheet.

Toast the bread slices to a light golden brown.

Arrange the toast slices over the soup being cautious not to push down into the soup. Sprinkle bread liberally with the cheeses.  Place under preheated broiler, 6-inches below the heat or into a preheated 425 degree oven.

Broil or bake until the cheeses melt and turn golden.  Remove from the oven and serve immediately.

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