французский луковый суп
SOUPE A L'OIGNON AU FROMAGE (FRENCH ONION SOUP)


нужно:
- 6 large onions (about 5 pounds), sliced thin (лук белый)
- 1/2 stick (1/4 cup) unsalted butter
- 1 tablespoon all-purpose flour
- 1.5 quarts beef broth (необязательно настоящий, можно из банки, можно из кубиков)
- twelve чалф-inch-thick slices of French bread, toasted
- 3/4 pound coarsely grated Gruyère (можно любой белый сыр этого типа: Пармезан, Эмменталь, Швейцарский, Романо)

In a large kettle cook the onions in the butter over moderate heat, stirring frequently, for 40 minutes, or until they are golden brown. Sprinkle the onions with the flour and cook the mixture, stirring, for 3 minutes. Add the broth slowly, stir the soup constantly until it comes to a boil, and simmer it, covered, for 20 minutes. Season the soup with salt and pepper. Put 2 slices of the toast in each of 6 heated soup bowls, top each toast with 1 tablespoon of the Gruyère, and pour the soup over the toasts.

Serves 6.

Будете делать только на себя, уменьшите все ингредиенты в 3 раза.