Essentially a hearty consumme, this onion soup is tasty and not very difficult to make.


1/4 pound butter
6 large yellow or brown onions, sliced thin
2 white onions, sliced
2 tablespoons sugar
2 tablespoons flour
7 cups chicken stock
1 teaspoon salt
Chunk of butter
6 1/2 inch thick slices french bread
Grated gruyere cheese


1. melt 1/4 pound butter in saucepan and add 6 thinly sliced onions. Cover with a lid and simmer for 30 minutes. Add sugar and flour then cook while stirring for a few minutes then add stock, salt and pepper. Simmer for 30 minutes, taste and adjust seasonings if neccessary.
2. Saute 2 white onions in chunk of butter until carmelized. Once they are brown and slightly crisp, add to the soup.
3. Toast french bread, then place in a warm oven to dry out. Fill individual earthenware bowls with soup. Put toasted bread atop soup. Let bread soak and sink, then sprinkle with cheese. Broil a few minutes to brown cheese.
Serve hot with crusty french bread.