French Onion Soup With White Wine
|Onions||5 Medium, peeled and finely sliced|
|Garlic||2 Clove (10 gm), crushed|
|Water||5 Cup (80 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|French bread slice||6 (Long Flute Or Yard Of Bread Type)|
|Grated gruyeres cheese/Emmentaler and parmesan cheese / strong hard cheese||6 Tablespoon|
1. Melt the butter; add the onions and garlic and a sprinkling of sugar. Brown slowly, stirring constantly to prevent burning. Sprinkle in the flour and brown this slightly. Add the water, and the wine if using; otherwise add an equivalent amount of water. Bring to a boil, stirring constantly. Add herbs and seasoning and simmer for 20-30 minutes.
2. Meanwhile, cut the French bread into slices and put into the oven to dry and brown slightly.
3. Remove bay leaf from soup. Put the slices of bread into ovenproof soup bowls or a large tureen. Pour the soup over the bread, sprinkle thickly with cheese, and put into a hot oven for 15-20 minutes or under broiler for 7-10 minutes to brown the cheese.