1/4 cup butter
4 onions, thinly sliced
4 cups Beef Stock
1/4 cup dry white wine
salt and pepper
4 slices French bread, toasted
2 cups grated Gruyere cheese or mozzarella
When you’re making a large batch of Beef Stock, plan to make 2 different kinds of soup, the Beef Vegetable soup for dinner and this savoury soup for a delicious lunch or the first course to a special dinner. This is very cheesy, so use less cheese than called for if you wish.
In large heavy saucepan, melt butter; cook onions over medium-low heat until tender, about 10 minutes. Sprinkle flour over and cook, stirring for 5 minutes. Gradually add stock and wine, stirring constantly. Simmer gently for 15 minutes. Season with salt and pepper to taste.
Pour soup into 4 ovenproof soup bowls. Place 1 slice French bread in each and sprinkle cheese over. Broil 3 inches from heat until cheese is golden brown and bubbly. Makes 4 generous servings.