Ingredients
2 cups dry white wine
3 ounces all-purpose flour
10 pounds peeled Spanish onions, sliced into halves first and then into 1/2-inch-thick slices
Ground black pepper
Salt
Knorr bouillon cubes(optional)
4 slices Imported Swiss cheese
4 slices American Muenster cheese
8 very dry slices of baguette (dried overnight or toasted)
Preparation
Cook the sliced onions slowly, over very low heat until they have rendered all water and are brown and thick
Spread the flour over the onions and mix well to avoid lumps
Add the wine and bring to a boil
Add 2 quarts of beef stock (or water), bring to a boil and add salt and pepper to taste (the bouillon cube can be added at this point if you use water. However, just water makes it a delectable vegetarian onion soup)
Fill the onion soup bowls, put 2 croutons floating in each bowl and place Swiss cheese first then the Muenster
Gratine the soup and serve hot
