French Onion Soup

Makes 6 servings


  • 3 tablespoons butter
  • 4 onions, thinly sliced
  • 1 tablespoon all-purpose flour
  • 5 cups beef broth
  • 1 bay leaf
  • 6 1-inch-thick slices French baguette
  • ½ cup grated Gruyère cheese, divided
  • 6 slices Swiss cheese


In a medium saucepan, melt butter. Stir in onions. Cook over medium-low heat for 20 to 30 minutes, stirring occasionally, until golden brown. Stir in flour. Add broth and bay leaf; bring to boiling. Reduce heat and simmer 20 minutes. Remove and discard bay leaf. Preheat oven to 400°F. Into six oven-safe bowls, ladle soup; place a bread slice on top of each serving. Sprinkle the tops generously with grated Gruyère cheese; top each serving with slice of Swiss cheese. Place bowls on a baking sheet. Bake for 10 minutes or until cheese is melted and golden brown.