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Soup & Stew
French
6 - 8 servings
5 minutes
45 minutes
2 tablespoons unsalted butter
2 pounds onions, thinly sliced
1 quart beef stock
2 tablespoons flour
Salt and pepper to taste
4 ounces Gruyere cheese, finely grated
1 ounce Parmesan cheese, finely grated
2 French bread, cut into thick slices
Melt butter in a large sauté pan over low heat.
Sauté onions until brown and caramelized, stirring occasionally, approximately 10 minutes.
Sprinkle onion with flour and stir until onions are coated, about 2 minutes.
Add stock and simmer for 30 minutes.
Season with salt and pepper. Heat broiler.
Toast the bread slices until lightly browned.
Pour soup into a serving crock or bowl, top with bread and sprinkle cheese liberally over bread.
Place bowl under broiler until cheese is melted and bubbly.
