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Onion Soup
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| 3 tbsp | butter |
| 4 large | onions |
| 1 tbsp | flour |
| 2 quarts | brown stock, (4 stock cubes in 2 qts water) |
Sauté onions in butter very slowly till soft and golden
Add flour and cook a min or two
Add stock and simmer for 10 minutes or so
Adjust seasoning
Turn into ovenproof bowls. Top with toast covered with cheese (emmenthal/brigade)
Place in HOT oven until cheese is melted and brown.
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