Ingredients

• 2 lb. medium yellow onions, thinly sliced
• ¼ cup unsalted butter (½ stick)
• 1 Tbsp. all-purpose flour
• ¾ cup dry white wine (such as a Pinot Grigio)
• 4 cups beef broth
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 1 French baguette, sliced
• ½ lb. Founder 56--Emmentaler, grated

Preparation Steps

(SERVES 6)

1. Heat a 4-5 quart Dutch oven or heavy pot over medium-low heat.
2. Add the butter and onions, stirring frequently for 1 hour. The onions should be a golden brown and very soft.
3. Add the flour to the pot and stir for 1 minute to coat the onions.
4. Add the wine and continue to stir for 2 more minutes.
5. Stir in beef broth into the pot. Add the bay leaves. Simmer for 30 minutes uncovered, stirring occasionally. Add salt and pepper to taste.
6. While the soup is simmering, place a rack in the middle position in the oven and preheat the broiler.
7. Place the slices of bread on a baking sheet and broil the bread in the oven until the slices are golden brown. Watch carefully to make sure not to burn the bread.
8. Remove the bread from the oven. Place ovenproof soup bowls in a shallow baking dish or on a baking sheet.
9. Remove the bay leaves from the soup. Pour the soup into the 6 soup bowls.
10. Place a baguette slice on top of each bowl of soup and top each with a slice of cheese.
11. Broil the soup about 6 inches from the broiler until cheese has melted with pleasing golden brown spots.