Onion Soup Gratin
|Onions/4 to 5 cups minced onions||5 Large|
|Peppercorns||1⁄4 Teaspoon, coarsely crushed|
|Condensed beef broth||31 1⁄2 Ounce (3 Cans, 10 1/2 Ounce Each)|
|Water||3 Cup (48 tbs)|
|French bread slice||8 , toasted|
|Grated swiss cheese||1⁄2 Cup (8 tbs)|
Mince the onions.
Heat butter or margarine in heavy saucepan over medium heat.
Add onions and peppercorns.
Cook, stirring frequently until onions are light brown.
Sprinkle onions with flour.
Cook 1 minute, stirring constantly.
Add beef broth, water and bay leaf.
Bring to a boil.
Simmer for 30 to 40 minutes.
Discard bay leaf.
Turn soup into ovenproof soup tureen.
Place toast slices on top and sprinkle with cheese.
Place under broiler or in 400 degree oven until cheese turns golden.
Serves 6 to 8.