Categories: Soups/stews, Ethnic, Vegetables, Beef, French 
      Yield: 6 servings 
  
      6 lg Onions, thinly sliced              12 sl French bread, 1/2-inch thick 
    1/4 c  Unsalted butter                          - toasted 
      1 tb Flour                             1/4 lb Gruyere cheese, coarsely gra 
  1 1/2 qt Beef broth                               -ed 
  
  In a large kettle, cook the onions in the butter over moderate heat, 
  stirring until they are golden brown.  Sprinkle with flour and cook the 
  mixture, stirring, for 3 minutes.  Add the broth slowly, stir the soup 
  constantly until it comes to a boil.  Simmer, covered, for 20 minutes. 
  Season with salt and pepper. Put 2 slices of toast in each of 6 heated 
  bowls, top each toast with 1 Tbsp cheese and pour the soup over the toasts. 
  Top with any remaining cheese. Run bowls under broiler about 4 inches from 
  the flame for 3 minutes or until cheese is melted and bubbly. a 1951 
  Gourmet Mag. favorite.