Onion Soup Au Gratin
- 5 medium-sized onions, sliced thin
- 2 tablespoons butter
- 1 teaspoon flour
- Salt and pepper
- 6 cups beef broth
- 1/2 cup tomato sauce
- 1 glass white wine
- 3 tablespoons grated Parmesan of Romanello or Swiss Cheese
- 6 Slices French Bread
Cook onions in butter very slowly until soft and golden; add flour and cook slowly, then add seasoning, beef broth and tomato sauce and cook 10 to 15 minutes; add wine, pour into an earthen tureen, place toasted slices of French bread on top, sprinkle with grated cheese and bake in the over or under salamander (broiler).
Submitted by May 24, 2009
2 min 0 min 2 min