French Onion Soup
Beef Stock or Chicken Stock
Dry White Wine
French or Italian Bread
Gruyere or Swiss Cheese
Salt and Pepper to taste
Heat butter in a deep sauce pan on medium-high heat
Brown the onions and garlic, stir often. Sprinkle the flour over the onion mixture and cook until the flour starts to brown.
Add the stock, wine, water, bay leaf and salt and pepper. Bring to a boil and reduce to a simmer for 20 minutes.
Ladle the soup into 6 individual crocks placed on a baking sheet. Place a slice of toasted bread on top and sprinkle each crock with a generous amount of cheese.
Bake at 425° for 10 minutes or until the cheese is melted and bubbles. Garnish with parsley.