Ingredients
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3 Tbsp. butter
3 large onions, sliced
1 Tbsp. flour
1/2 tsp. salt and pepper
5 c. beef broth, consomme or bouillon (Campbell's or homemade)
4 thick slices French bread
4 Tbsp. Parmesan cheese
4 Tbsp. Swiss or Monterey Jack cheese, shredded or sliced
Preparation
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In large heavy saucepan, melt butter.
Add sliced onions and saute slowly, stirring until golden.
Sprinkle in flour and stir a few minutes.
Add salt and pepper.
Add broth, stirring constantly.
Bring to a boil; lower heat and simmer, partially covered, for 3 minutes.
Toast bread slices.
Sprinkle with a tiny bit of Parmesan.
Press into soup bowl.
Pour soup over bread and top with Swiss or Monterey Jack cheese.
Brown cheese in oven under broiler and serve immediately.
(I put ceramic soup bowls on sturdy cookie sheet on baker's rack.)
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