Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lg Onions, thinly sliced
1/4 c Unsalted butter
1 tb Flour
1 1/2 qt Beef broth
12 sl French bread, 1/2-inch thick
- toasted
1/4 lb Gruyere cheese, coarsely gra
-ed

In a large kettle, cook the onions in the butter over moderate heat,
stirring until they are golden brown. Sprinkle with flour and cook the
mixture, stirring, for 3 minutes. Add the broth slowly, stir the soup
constantly until it comes to a boil. Simmer, covered, for 20 minutes.
Season with salt and pepper. Put 2 slices of toast in each of 6 heated
bowls, top each toast with 1 Tbsp cheese and pour the soup over the
toasts. Top with any remaining cheese. Run bowls under broiler about
4 inches from the flame for 3 minutes or until cheese is melted and
bubbly. a 1951 Gourmet Mag. favorite.

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