French Onion Soup
1 T. butter
1 large onions, sliced about 1/8 inch thick
1 T. flour
2 c. good chicken stock
¼ c. dry red wine
2 slices French bread
¼ to ½ c. grated Gruyere cheese
Melt the butter in a stock pot. Add the sliced onions and cook, stirring occasionally until tender start to turn golden brown. Sprinkle with flour and continue to cook, stirring frequently as the flour blends into the onions and butter and golden bits begin to form on the bottom of the pan. Be careful at this point not to burn. Deglaze the pan with the red wine. Pour it in slowly making sure to scrape up the tiny golden bits that have formed in the bottom of the pan. Add the stock and simmer for 15 to 20 minutes.
Ladle into 2 heatproof bowls. Place a bread slice on each bowl and sprinkle with cheese. Broil for approximately 5 minutes watching carefully. As soon as the bread and cheese begin to bubble and brown, remove from the broiler and serve at once.
Serves 2
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