Soupe a l'Oignon au Fromage (French Onion Soup)

1. 1

   In a large kettle cook the onions in the butter over moderate heat, stirring frequently, for 40 minutes, or until they are golden brown.

2. 2

   Sprinkle the onions with the flour and cook the mixture, stirring, for 3 minutes.

3. 3

   Add the broth slowly, stir the soup constantly until it comes to a boil, and simmer it, covered, for 20 minutes.

4. 4

   Season the soup with salt and pepper.

5. 5

   Put 2 slices of the toast in each of 6 heated soup bowls, top each toast with 1 tablespoon of the Gruyere, and pour the soup over the toasts.

6. 6

   (To serve the onion soup gratine, arrange the 12 toasts on the bottom of a flameproof casserole, heap each of them with 1 tablespoon of the Gruyere and boil it under a preheated broiler about 4 inches from the heat for 3 minutes, or until the cheese is melted and bubbling.)

* Per serving · 4 servings · Values may vary.

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