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French Onion Soup

by Sally Bernstein

Serves 10 – 12

¼ cup butter
2 lb. thinly sliced yellow onions
1 Tbsp. flour
2 quarts chicken or beef stock
salt & pepper to taste
2 cups dry white wine

French bread
Parmesan cheese, coarsely grated

Melt the butter and cook the onions slowly in an uncovered saucepan until they are transparent and golden. Add the flour and stir, cook for 3 minutes longer. Add the stock and simmer for 30 minutes or longer. Season with salt and pepper, add wine.

Serve in soup bowls over the rounds of bread. Pass the Parmesan cheese.


French bread:

1 loaf French bread, cut into 1” slices
a cut clove of garlic

Bake cut slices at 325º 20 minutes, or until lightly browned. Cover each slice with oil after 15 minutes and finish baking, then rub with garlic clove.

©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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