French Onion Soup
|Yellow onions||4 , chopped|
|Whole wheat flour||4 Tablespoon|
|Beef bouillon cubes||5|
|Hot water||5 Cup (80 tbs)|
|Whole wheat bread slice||4|
|Shredded longhorn cheese||1 Cup (16 tbs)|
In a 2quart kettle, melt butter or margarine, and add onions.
Cook slowly over medium heat for 15 minutes or until onions are brown, stirring occasionally.
Stir in flour.
Dissolve bouillon cubes in hot water.
Add bouillon, salt and pepper to taste, and bay leaf.
Cover and simmer for 30 minutes.
Remove bay leaf.
Toast whole wheat bread.
Cut each slice into six pieces.
Divide bread evenly among four ovenproof soup bowls.
Ladle the onion soup over the bread, and generously sprinkle the shredded cheese over the soup.
Place under oven broiler until cheese is bubbly.
Serve at once.