Mary Agnes Martin

French Onion Soup

Salads, Soups & Vegetables
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Mary Agnes Martin
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Published

Description

Melt the butter in a large frying pan and sauté the onions until lightly browned, not burnt.

Stir in the flour and cook until the onions are as brown as possible without burning.

Add the water and simmer for 30 minutes. Season with salt to taste.

Ladle the soup into individual bowls. Cover with bread and cheese and place under the broiler until the cheese is bubbly. Serves 4.

Source Note

Original page 116. Contributed by Mary Agnes Santoroski.

Ingredients

Structured rows stay easy to scan and print.

  • 2 to 3 large onions, finely chopped
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 quart water
  • 4 large bread rounds
  • 1/2 cup grated Gruyère cheese

Directions

Ordered steps keep the recipe easy to follow.

  1. Melt the butter in a large frying pan and sauté the onions until lightly browned, not burnt.
  2. Stir in the flour and cook until the onions are as brown as possible without burning.
  3. Add the water and simmer for 30 minutes. Season with salt to taste.
  4. Ladle the soup into individual bowls. Cover with bread and cheese and place under the broiler until the cheese is bubbly. Serves 4.