Try one of our soup recipes today..
Bistro Onion Soup
4 large onions (about 2 pounds), sliced and separated into
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.
Makes 6 cups.