Soup

Name: Soup
Ingredients: 4 large onions, sliced (2lbs.); 14 cup butter, melted; 2 tablespoons all-purpose flour; 5 14 cups water; 12 cup dry white wine; 12 cup dry red wine; 4 chicken bouillon cubes; 4 beef bouillon cubes; 2 bay leaves; 12 teaspoon salt; 12 teaspoon dried sage; 14 teaspoon pepper; 8 (1/2 inch) diagonally sliced French bread, toasted; 8 slices gruyere cheese

14 ingredients

11 steps

Ingredients

4 large onions, sliced (2lbs.)
14 cup butter, melted
2 tablespoons all-purpose flour
5 14 cups water
12 cup dry white wine
12 cup dry red wine
4 chicken bouillon cubes
4 beef bouillon cubes
2 bay leaves
12 teaspoon salt
12 teaspoon dried sage
14 teaspoon pepper
8 (1/2 inch) diagonally sliced French bread, toasted
8 slices gruyere cheese

Directions

1

in dutch oven over med.
2

heat saute onion in butter until golden, stirring often.
3

Stir in flour;cook one minute.
4

add water and next 8 ingredients.
5

bring to a boil; reduce heat and simmer, partially covered, 30 minute Discard bay leaves.
6

Ladle soup into 4 individual oven proof soup bowls.
7

place on a baking sheet.
8

Add 2 slices of bread to each bowl and cover with 2 slices of cheese.
9

Broil 5 1/2 inches from heat for 2 minute or until cheese is bubbly.
10

Serve immediately.
11

Equal amounts of chicken broth and beef broth can be substitued for the red and white wine but omit the 1/2 t salt.