Soupe à l’oignon

When in doubt, a good chef tastes.

Ingredients

½ stick of butter

5-6 medium onions

Salt and pepper, to taste

2 Tablespoons flour

8 cups beef broth

½ pound Swiss cheese

Directions

Melt butter in stock pot and cook onions until well browned. Add dashes of salt and pepper. Reduce heat to medium and stir in flour. Continue stirring for about 3 minutes, until the flour browns slightly. Add the broth and bring to a boil for 15 minutes. Reduce heat and simmer for 30 minutes. Serve with grated Swiss cheese.