EPCOT Recipes: Soupe A L'oignon at Bistro de Paris

Ingredients

1. 1½ pounds yellow onions, minced
2. 10 tablespoons unsalted butter
3. 2 tablespoons flour
4. 2½ quarts chicken broth
5. 1½ teaspoons salt
6. ½ teaspoon pepper
7. 2 sprigs fresh thyme or 2 teaspoons dried
8. 2 sprigs fresh parsley or 1 tablespoon dried
9. 2 dried bay leaves
10. ½ pound French bread
11. 9 ounces Gruyere cheese, grated

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Directions

1. In a large pot, sauté the onions in the butter over medium heat until brown, but not burned.
2. Sprinkle with flour and stir a few times to form a roux.
3. Gradually add 2½ quarts of chicken broth, then the salt, pepper, and herbs.
4. Cook over low heat for 40 minutes.
5. Meanwhile, cut the bread into ½-inch slices and lightly dry them in a 250 degree oven.
6. When the soup is done, discard the sprigs and bay leaves.
7. Place the bread in 4 to 6 individual ovenproof soup bowls or 1 large soup tureen.
8. Ladle the stock over the bread and cover with cheese.
9. Place the bowl(s) in a 450 degree oven and cook a few minutes until the cheese is melted and a golden color.