MIMI'S FRENCH ONION SOUP

MIMI'S FRENCH ONION SOUP image

Yield 4 bowls

Number Of Ingredients 9

Previous Next

4 large sweet onions (about 5 pounds), sliced thin
2 T. butter
1T. all-purpose flour (GF: gluten free flour)
4 c. beef broth
1 bay leaf
½ lemon
splash of dry sherry (optional)
eight 1/2-inch-thick slices of French bread, toasted (GF: gluten free white bread, toasted and sliced in half at a diagonal)
3/4 pound coarsely grated Gruyère (or low-moisture mozzarella)

Steps:

1. Preheat broiler. 2. In a large, heavy bottomed pot, cook the onions in the butter over moderate heat, stirring frequently, for 40 minutes, or until they are golden brown. Sprinkle the onions with the flour and cook the mixture, stirring, for 3 minutes. 3. Add the broth slowly and then the bay leaf. Stir the soup constantly until it comes to a boil, and simmer it, covered, for 20 minutes. 4. Season the soup with salt and pepper. Add sherry, if desired. 5. Remove the bay leaf. Pour soup into individual serving bowls. Place 2 slices of the toast atop each of the 4 soup bowls, top each toast with 1 tablespoon of the Gruyère. 6. Place bowls on a cookie sheet and broil under a preheated broiler about 4 inches from the heat for 3 minutes, or until the cheese is melted and bubbling.