Serves: 6
Total Calories: 164

6 onions medium, sliced, then chopped in fourths
1/2 cup butter or margarine
1 tablespoon flour
2 tablespoons beef stock base + 2 teaspoons
1 cup burgundy wine
6 cups hot water
2 beef bouillon
dash black pepper
1/4 teaspoon browning and seasoning sauce
French bread or hard rolls, thinly sliced
Grated Gruyere or Swiss cheese
butter or margarine

Sauté onions in butter or margarine. When golden brown, add flour and stir until smooth. Add rest of ingredients and simmer all together for 30 minutes. Thinly slice French bread or hard rolls and spread with butter or margarine. Toast in a 350° oven on a cookie sheet until crisp and lightly browned. Top soup with bread slices and a large helping of grated Gruyere or Swiss cheese. Put under broiler until cheese is melted and serve immediately. If you have French serving bowls or other overproof bowls, you can put under the broiler with a serving of soup in each.

Nutritional Facts:

Serves: 6
Total Calories: 164
Calories from Fat: 137

More Recipes from the Current Calendars Cookbook:
Cabbage Soup
Cauliflower Soup
Cold Cucumber Soup
Crab Meat Bisque
Cream Of Broccoli Soup
Cream Of Carrot Soup
Creme Senegalese
Curried Cheese Soup
Hot Or Cold Summer Soup
Lettuce Soup
Mulligatawny
My Own French Onion Soup
Oyster Pan Roast
Pork & Hominy Soup
Potage Parmentier (onion or leek and potatosoup)
Potato Cheese Soup
Watercress Soup