French Onion Soup
2 or 3 large Onions, thinly sliced
1/2 cup Butter 3 Tbsp. Flour 2----16 oz. cans Chicken Broth
Freshly Ground Coarse Black Pepper 8 slices Italian Bread,
cut 1" or more thick
2/2 cup shredded Provolone Cheese
3/2 cup shredded Swiss Cheese
4/2 cup shredded Parmesan Cheese
Melt butter in heavy 4---quart pot. When butter is hot but
not smoking, add onions you have separated the rings of.
Reduce heat after 1 minute to low and saute' over low heat
until onions soften and start to caramelize to a nice light
brown color. Sprinkle on the flour and stir to dissolve
flour. Pour in the beef broth. Taste and season with salt
and pepper. Bring to low boil, cover and reduce heat to
simmer. Simmer for 45 minutes, stirring occasionally.
Divide soup into 8 bake-proof bowls. Place a slice of
thickly sliced Italian bread in each bowl. Divide cheeses up
evenly and sprinkle on top of bread slice. Place bowls of
soup under broiler until cheeses melt and turn a golden
color. Serve Immediately. Yields 8 servings
BonApetit' PattyG from Missouri
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