Family Tested & Approved
beef stock, homemade or store-bought
opional: toasted french bread slices, shredded swiss and parmesan cheeses
In a deep skillet or Dutch oven, combine onions and butter. Cover and cook gently for 15 minutes or until onions are tender.
Blend in salt and flour. Add beef stock and heat until boiling. Reduce heat and simmer covered for 1 hour.
If desired, float toasted French bread slices on individual bowls of soup and spinkle with shredded Swiss and Parmesan cheeses. Heat in a 425 degree oven for 10 minutes.