Soupe a L'Oignon Au Fromage
Yield
4 servingsPrep
15 minCook
30 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
onions
large, thinly sliced |
|
| ¼ | cup |
butter, unsalted
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 ½ | quarts |
beef stock
|
*
|
| 12 | slices |
white bread
french, 1/2 inch thick |
|
| ¼ | pound |
gruyere cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
onions
large, thinly sliced |
|
| 59 | ml |
butter, unsalted
|
|
| 15 | ml |
all-purpose flour
|
|
| 1.5 | quarts |
beef stock
|
*
|
| 12 | slices |
white bread
french, 1/2 inch thick |
|
| 113.4 | g |
gruyere cheese
grated |
|
Directions
In a large kettle, cook the onions in the butter over moderate heat, stirring until they are golden brown.
Sprinkle with flour and cook the mixture, stirring, for 3 minutes.
Add the broth slowly, stir the soup constantly until it comes to a boil.
Simmer, covered, for 20 minutes.
Season with salt and pepper.
Put 2 slices of toast in each of 6 heated bowls, top each toast with 1 tablespoon cheese and pour the soup over the toasts.
Top with any remaining cheese.
Run bowls under broiler about 4 inches from the flame for 3 minutes or until cheese is melted and bubbly.
