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1
Peel onions; cut off and discard root ends.
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2
Using a large French chef's knife, slice onions thinly (about 5 cups).
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3
Put butter in a 4 qt.
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4
saucepan and heat over moderately high heat until butter melts.
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5
Add onions and ground pepper to butter.
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6
Saute onion mixture, stirring frequently with a wooden spoon, until onions are a light golden brown.
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7
Sprinkle onions with flour and stir until all traces of flour disappear.
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8
Cook 1 minute longer, stirring constantly with wooden spoon.
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9
Remove from heat.
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10
Gradually add beef broth, stirring onion mixture constantly; stir in water and bay leaf.
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11
Return to moderately high heat and bring mixture to a boil, stirring constantly.
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12
Reduce heat to low and cook onion soup, uncovered, for 30 to 40 minutes.
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13
Discard bay leaf.
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14
Salt and pepper to taste.
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15
Turn soup into a broilerproof soup tureen, casserole or individual onion-soup bowls on a jelly-roll pan.
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16
Toast the French bread slices in a toaster or under the broiler until they are a light golden brown.
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17
Arrange toast slices on top of onion soup (do not push them down under the soup.
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18
Sprinkle the toast liberally with the Parmesan and grated Gruyere cheese.
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19
Place broiler proof tureen or bowls 6 inches under a preheated broiler or place in an oven preheated to 425F (220C).
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20
Broil or bak the soup until cheese melts and turns golden.
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21
Remove from oven and serve immediately.
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22
For smaller families, prepare soup ahead and serve later.
