Ruthie's French Onion Soup
by Ruth McCarthy
Ingredients
Preparation
Cooking
Step 1
Melt butter in a 4 - 5 quart heavy pot over medium heat.
Step 2
Once the butter is melted add the onions, sugar, and salt.
Step 3
Cook uncovered until onions are very soft and golden - adjust heat to avoid burning onions. This should take approx. 10 - 15 minutes.
Step 4
Add flour and stir until flour is well mixed.
Step 5
Stir in wine, follow quickly with the broth, water, bay leaves, and pepper.
Step 6
Reduce the heat to low, cover and simmer in a slow rolling boil for 15 minutes, stirring occasionally.
Step 7
Discard bay leaves and you can now save the soup or continue to serve.
Serving the Soup
Step 1
While the soup simmers, put oven rack in middle position and preheat oven to 350 fahrenheit.
Step 2
Arrange bread in 1 layer on a large baking sheet and toast, turning over so both sides are nicely toasted.
Step 3
Increase oven temperature to 425 fahrenheit.
Step 4
Ladle onion soup into the bowl(s), and then float the bread in each
Step 5
Slice or grate enough cheese to cover tops of bread then sprinkle with parmesan.
Step 6
Broil in the oven with the rack in middle position, until cheese is melted and bubbly
Step 7
Broil for roughly 10 minutes but be careful not to burn the cheese, keep an eye on your cheese!