Served as starter. Non-vegetarian dish.

French

1 cup Gruyere Cheese

1/4 cup Parmesan Cheese

6 slices French Bread

2 teaspoon unsalted Butter

1 Tablespoon Olive Oil

6 large Onion

1 Tablespoon Flour

42 oz Beef broth

1 cup Water

1/3 cup dry red Wine

1/4 teaspoon Salt

1/2 teaspoon freshly ground black Pepper

Sprinkle grated gruyere and Parmesan cheeses onto bread slices pass under boiler, until bread is toasted and cheese melts remove from oven and set aside. Heat butter and oil in a stockpot, over a medium-low flame add onions, heat and stir for 30-40 minutes, until a dark gold-not brown. Stir in flour, heat and stir for 2 minutes to color further slowly stir in 1 cup of broth to blend with flour. Add remaining broth, water, and wine-mix well bring to a boil, Reduce heat, cover, and simmer for 30 minutes. Season to taste with salt and pepper. Place toasted bread into individual bowls. Ladle soup over bread. Serve immediately.

Serves: 6

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