3 large white onions
1/2 cup unsalted butter
3 tablespoons all-purpose flour
8 cups beef stock, preferably homemade
1/2 day-old baguette
2 cups shredded swiss cheese
Cut the onions in half through the stem end, then cut crosswise into thin slices.
In a large saucepan over medium heat, melt the butter. Add the onions and flour and sauté, stirring frequently, until golden brown, about 5 minutes.
Pour in the stock, add salt and pepper to taste and bring to a boil. Reduce the heat to medium and simmer, stirring often, until the onions are soft and translucent and the flavors have blended, about 15 minutes.
Meanwhile, preheat a broiler or grill. Cut the baguette on the diagonal into 6-8 large slices about 1/2 inch thick.
Ladle the soup into 6-8 ovenproof bowls placed atop a baking sheet. Place a bread slice on top of each serving of soup and scatter the Swiss cheese evenly over the top of the soup and the bread.
Place the baking sheet under the broiler and broil (grill) until the cheese melts and turns golden brown, 2-3 minutes.
Remove from the broiler and serve immediately.
Active Time: 25 Minutes
Total Time: 25 Minutes
Yield: 6 Servings