Onion Soup with Cheese

Name: Onion Soup with Cheese
Yield: 10 to 12 servings
Cuisine: France
Ingredients: 2 pounds sweet onions, thinly sliced; 2 quarts Chicken or Beef Stock; 1 tablespoon flour; ½ cup butter; ¼ pound Swiss cheese, sliced; Salt and freshly ground white pepper; 1 loaf of French bread, sliced; 2 cups dry white wine; ¼ pound Swiss cheese, coarsely grated

Preparation info

10 to 12
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

The onion is prized today in kitchens around the world, particularly in onion soup. It is the best of soups for cold weather. In France onion soup may be made with stock or with water; it may be enriched with dry white wine or a bit of dry red wine.

Ingredients

½ cup butter
2 pounds sweet onions, thinly sliced
1 tables

Europe
France
Soup
Mediterranean

Method

Melt half of the butter in a saucepan. Cook the onions in it until they are transparent and golden. Add the flour and stir. Cook for three minutes longer. Add the stock and simmer for at least thirty minutes. Add salt and pepper to taste.
Toast the bread slices and butter the toast with the remaining butter.