Saute' onions in margarine in large saucepan over medium heat until golden brown. Add flour. Cook for 2 minutes, stirring constantly. Add garlic. Cook for 1 minute. Add broths, apple cider and bay leaf. Bring to a boil; skim surface. Stir in thyme. Simmer for 40 minutes. Season with salt and pepper. Preheat broiler. Place bread on baking sheet; sprinkle with cheese. Broil just until cheese melts. Ladle soup into serving bowls, discarding bay leaf. Top with cheese toast. Yield: 6 servings.
By Robin from Washington, IA
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Preheat oven to 350 degrees F. Melt butter in a saucepan. Saute onions until tender. Stir in flour and salt; cook 1 minute, stirring constantly.
20 minutes before serving, in a large skillet, over medium heat, cook onions in butter until tender but firm, about 10 minutes. In a large bowl, beat egg yolks, stir in milk, salt, and mace or nutmeg.
Slice one or two white onions into rings and cook golden brown in 1/4 lb. margarine. Add 4 cups water and cook until onions are tender.
Peel and cube potatoes and chop onion. Put in 3 qt. kettle and just barely cover with water. Bring to a boil, then continue cooking until done. Mash slightly with potato masher to break up any big chunks.
Place onions and garlic in a 15-10x1 inch baking dish coated with nonstick spray. Spritz with nonstick cooking spray. Bake, uncovered at 450 degrees F for 50-60 minutes or until tender.
This page contains French onion soup recipes. Cheese topped bubbling French onion soup is a delicious start to any meal or a worthy stand alone course.
