Categories: French, Main Dish, Soup
Ingredients
- 4 tablespoons butter
- 1 lb onion, peeled and finely sliced
- salt and pepper
- 1/2 teaspoon ground mustard
- 2 teaspoons flour
- 4 cups beef stock
- 1 cup white wine
- French bread, sliced and lightly toasted
- swiss cheese, sliced or shredded
- parmesan cheese, fresh grated
Directions
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In a big saucepan, melt the butter; add the onions, salt and pepper, and mustard.
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Saute over low heat, stirring occasionally, until onions are browned (20-30 minutes).
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Add the flour and stir until smooth.
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Add the stock and wine; stir constantly until mixture comes to a boil.
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Lower the heat and simmer, covered, for 30 minutes.
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Note: can be made in the crock-pot and cooked on LOW all day after the ingredients are browned.
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To serve: place French bread slices in oven-proof bowls, add cheeses over the bread.
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Pour soup over the bread and place bowls under the broiler until the cheese melts.
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Note: I put the bowls on a baking sheet then place them in the oven under the broiler.