Bistro Onion Soup

4 large onions (about 2 pounds), sliced and separated into rings

1/4 C. butter or margarine, melted
 
2 T. all-purpose flour

5 1/4 C. water

1/2 C. dry white wine

1/2 C. dry red wine

4 chicken bouillon cubes

4 beef bouillon cubes

2 bay leaves

1/2 t. salt

1/2 t. dried sage

1/4 t. pepper

8 (1/2-inch) diagonally sliced French bread slices, toasted

8 slices Gruyere cheese

Sauté onion in butter in a Dutch oven over medium heat, stirring often, 15 to 20 minutes or until golden. Stir in flour; cook one minute. Add water and next 8 ingredients. Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes. Discard bay leaves.

Ladle soup into four individual ovenproof soup bowls. Place on a baking sheet. Add two bread sliced to each bowl and cover each with two slices of cheese. Broil 5 1/2  inches from heat for 4 minutes or until cheese is bubbly. Serve immediately.

Makes 6 cups.