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Oven-Baked Onion Soup




Source of Recipe


by Grandpoohbah, from Stop and Smell the Rosemary...Recipes and Traditions to Remember


List of Ingredients




4 tablespoons unsalted butter
6 cups thinly sliced yellow onions
2 tablespoons all-purpose flour
6 cups beef broth
1/2 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons brandy
6 slices French bread, toasted
6 slices Gruyere cheese
2 ounces Parmesan cheese, freshly grated (1/2 cup)

Recipe



Melt butter in a soup pot. Add onions and saute over medium
heat until lightly browned. Add flour and blend. Stir in beef broth, wine, salt, and pepper. Bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat and add brandy.
Preheat oven to 375°. Place slices of bread in the bottom of 6 individual ovenproof soup bowls. Ladle soup over bread, top with Gruyere, and sprinkle with Parmesan. Bake until
cheese melts, about 5 minutes. Serve immediately.

SERVES 6