6 large onions, sliced,
4 tablespoons margarine,
8 cups brown beef stock,
2 tablespoons flour,
1 cup dry white wine,
3 bay leaves,
1 baguette, sliced diagonally,
8 oz. sliced Gruyere cheese,
salt and pepper to taste.
Recipe: Heat the margarine in a large saucepan and saute the sliced onions for about 5 minutes at high temperature. Reduce the heat and leave the onions to caramelize for about 15 minutes, stirring from time to time. When you notice a caramelized deposit on the bottom of the saucepan, stir in the flour and increase the temperature. Cook for 3-4 minutes and deglaze with the white wine. Add the brown beef stock and the bay leaves and boil for 20 minutes. Season the French onion soup to taste. Cooking tip: If you do not have brown beef stock use beef au-jus on powder diluted with water.
To serve: Toast the baguette slices in the oven until crispy. Pour the soup in ovenproof soup crocks and float a couple of baguette slices on top of each soup. Place some sliced Gruyere cheese on top of the bread and bake the soups until the cheese is melted. Tip: Although Gruyere cheese is originally used for the French Onion Soup, many cooks use Swiss cheese.
