Classic French Onion Soup
The key to a great French onion soup is perfectly caramelizing the onion—patience is a virtue here—and will assure the end result is going to be delicious.
4 tablespoons butter
6 onions, thinly sliced
1 tablespoon all-purpose flour
6 cups beef broth
1 teaspoon salt
1/2 teaspoon ground black pepper
6 slices French bread, toasted
1 cup shredded Gruyère cheese
- In a large kettle, melt butter over low heat and cook onion, stirring occasionally, until deep golden brown, about 45 to 60 minutes. Sprinkle with flour and cook, stirring, for 3 minutes.
- Add beef broth slowly to onion mixture, stirring constantly until mixture boils. Reduce heat and simmer, covered, for 20 minutes. Season with salt and pepper.
- Preheat broiler.
- Place toast in individual oven-safe soup bowls. Sprinkle half of the Gruyère cheese over the slices of toast. Pour soup into each bowl and top with remaining cheese.
- Place the bowls under broiler about 4 inches from the heat for 3 minutes or until cheese is melted and bubbly. Serve immediately.
Makes 6 servings.