Bistro Onion Soup

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READY IN: 1hr 5mins
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sauté the onions in butter in Dutch oven over medium heat stirring often for 15 to 20 minutes or until the onions are golden. stir in the flour cook for 1 minute.
  • Add the water and the next 8 ingredients. Bring to boil; reduce heat and simmer partially covered for 30 minutes. Discard the bay leaves; ladle the soup into 4 oven-proof soup bowls.
  • Place the bowls on a baking sheet. Add 2 bread slices to each bowl with 2 slices of cheese.
  • Broil 5 1/2 inches from heat 4 minutes or until cheese is bubbly. Serve at once.
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