Onion Soup

Serves 8

2 tablespoon butter
3 cups thinly sliced onions
2 tablespoon flour
2 quarts fonds blanc
3/4 tablespoon salt
1/4 tablespoon freshly ground pepper
16 1/2 inch slices French bread
8+ tablespoon grated Gruyere and Parmesan cheese combined

Melt the butter in a heavy saucepan or a Dutch oven. Add the prepared onions and cook slowly, 30 to 40 minutes, over low heat until golden brown, stirring often. When the onions are browned, stir in the flour and add the fonds blanc, blending it in vigorously with a whisk. Bring the soup to a full boil. Reduce heat and simmer for about 30 minutes. Taste for seasoning and add salt and pepper as needed.

Split a loaf of French bread in half, lengthwise, and cut into 1/2-inch slices. Place the slices on a baking sheet and brown lightly in a 375-degree oven for 5 to 8 minutes.

Pour the soup into ovenproof bowls. Cover the surface with the prepared croutons and top with the grated cheese. Use 1 heaping tablespoon per bowl. Place the filled bowls under the broiler or in a very hot oven to melt and brown the cheese. Serve immediately.