Ingredients
2 cups dry white wine
3 ounces all-purpose flour
10 pounds peeled Spanish onions, sliced into halves first and then into 1/2-inch-thick slices
Ground black pepper
Salt
Knorr bouillon cubes (optional)
4 slices Imported Swiss cheese
4 slices American Muenster cheese
8 very dry slices of baguette (dried overnight or toasted)
Preparation
Cook the sliced onions slowly, over very low heat until they have rendered all water and are brown and thick; spread the flour over the onions and mix well to avoid lumps; add the wine and bring to a boil; add 2 quarts of beef stock (or water), bring to a boil and add salt and pepper to taste (the bouillon cube can be added at this point if you use water. However, just water makes it a delectable vegetarian onion soup). Fill the onion soup bowls, put 2 croutons floating in each bowl and place Swiss cheese first then the Muenster; gratine the soup and serve hot. Serves eight.
