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1½ pound Onions, Large
¼ teaspoon Black Pepper, Coarsely Ground
3 tablespoon Butter
1 tablespoon Flour
1 7/8 pound Beef Broth
3 cup Water
1 Bay Leaf
6 slice French Bread
2 tablespoon Parmesan Cheese, Grated
1 cup Gruyere Cheese, Grated
Slice onions thinly . Melt butter in a large pan over moderately high heat and add onions and ground pepper . Saute mixture until onions are a light golden brown. Sprinkle onions with flour and stir until all traces of flour disappear. Cook 1 minute longer, stirring constantly.
Remove from heat. Gradually add beef broth, stirring constantly; stir in water and bay leaf. Return to heat and bring mixture to a boil, stirring constantly. Reduce heat to low and cook onion soup, uncovered,35 minutes. Discard bay leaf. Season to taste.
Turn soup into a broilerproof soup tureen, or casserole . Toast the french bread slices and arrange on top of onion soup do not push them down under the soup. Sprinkle the toast liberally with the cheeses. Place tureen 6 inches under a preheated broiler or place in an oven preheated to 425f. Broil or bake the soup until cheese melts and turns golden.
¼ teaspoon Black Pepper, Coarsely Ground
3 tablespoon Butter
1 tablespoon Flour
1 7/8 pound Beef Broth
3 cup Water
1 Bay Leaf
6 slice French Bread
2 tablespoon Parmesan Cheese, Grated
1 cup Gruyere Cheese, Grated
Slice onions thinly . Melt butter in a large pan over moderately high heat and add onions and ground pepper . Saute mixture until onions are a light golden brown. Sprinkle onions with flour and stir until all traces of flour disappear. Cook 1 minute longer, stirring constantly.
Remove from heat. Gradually add beef broth, stirring constantly; stir in water and bay leaf. Return to heat and bring mixture to a boil, stirring constantly. Reduce heat to low and cook onion soup, uncovered,35 minutes. Discard bay leaf. Season to taste.
Turn soup into a broilerproof soup tureen, or casserole . Toast the french bread slices and arrange on top of onion soup do not push them down under the soup. Sprinkle the toast liberally with the cheeses. Place tureen 6 inches under a preheated broiler or place in an oven preheated to 425f. Broil or bake the soup until cheese melts and turns golden.