Bistro Onion Soup

Name: Bistro Onion Soup
Ingredients: 4 large onions, sliced and separated into rings; 1/4 cup butter; 2 tablespoons all-purpose flour; 5 1/4 cups water; 1/2 cup dry white wine; 1/2 cup dry red wine; 4 chicken bouillon cubes; 4 beef bouillon cubes; 2 bay leaves; 1/2 teaspoon salt; 1/2 teaspoon dried sage; 1/4 teaspoon pepper; 8 1/2 inches diagonally sliced French bread; 8 slices gruyere cheese

14 ingredients

4 steps

Ingredients

4 large onions, sliced and separated into rings
1/4 cup butter
2 tablespoons all-purpose flour
5 1/4 cups water
1/2 cup dry white wine
1/2 cup dry red wine
4 chicken bouillon cubes
4 beef bouillon cubes
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon dried sage
1/4 teaspoon pepper
8 1/2 inches diagonally sliced French bread
8 slices gruyere cheese

Directions

1

Saute the onions in butter in Dutch oven over medium heat stirring often for 15 to 20 minutes or until the onions are golden. stir in the flour cook for 1 minute.
2

Add the water and the next 8 ingredients. Bring to boil; reduce heat and simmer partially covered for 30 minutes. Discard the bay leaves; ladle the soup into 4 oven-proof soup bowls.
3

Place the bowls on a baking sheet. Add 2 bread slices to each bowl with 2 slices of cheese.
4

Broil 5 1/2 inches from heat 4 minutes or until cheese is bubbly. Serve at once.