Recipe - Les Halles Onion Soup

5 lg Onions
4 tablespoon Butter
2 tablespoon Flour
6 cup Consomme or warm water
1 teaspoon Coarse salt
4 sl Bread (up to 6)
One fourth teaspoon Pepper
2 cup Boiling milk
Gruyere to taste **
optional**

Peel and halve the onions. Place each half cut side down and slice into
thin slices. Heat the butter in a large pan, add the onions and cook over
medium heat until onions are golden brown. Add the flour and cook until
flour is also golden brown. Add the consomme and the sal to the onions,
bring to a boil. Reduce heat and simmer for 1015 minutes. While the soup
simmers, toast the bread, and place in the bottom of serving bowls, spinkle
with pepper. Add boiling milk to the soup mixture, adjust the seasonings to
taste, and pour over the bread. Sprinkle the top with grated gruyere cheese
and serve. Or if you prefer you can place each bread slice on top as with
regular French onion, sprinkle heavily with gruyere, drizzle with a bit of
melted butter and place under broiled until it melts.
Posted to FOODWINE Digest 30 Jan 97 by Lara recipelu@GEOCITIES.COM on Jan
30, 1997.