Soupe a l'oignon

• 6 to 7 lg. onions, sliced thin
• 1 stick unsalted butter
• 1 tbsp. flour
• 8-3/8 fl. oz. beef broth
• 16-5/8 fl. oz. water
• 16-5/8 fl. oz. white wine
• 8-3/8 fl. oz. Madeira wine
• 1/2 baguette sliced in 1/2-inch thick slices
• 5-1/3 oz. grated Gruyere cheese
• 2 cloves garlic, minced
• Salt, black pepper, bouquet garni *

1. 1.
2. In a large kettle cook the onions in the butter over moderate heat, stirring frequently, until they are golden brown.
3. 2.
4. Sprinkle the onions with the flour and cook the mixture, stirring, for a few minutes.
5. 3.
6. Add the broth, white wine, and water slowly, stirring the soup until it comes to a boil.
7. 4.
8. Add the garlic, salt and pepper, and the bouquet garni.
9. 5.
10. Reduce the heat and simmer for approximately 1-1/2 hours.
11. 6.
12. Meanwhile, toast the slices of bread in the oven.
13. 7.
14. When the soup is ready, remove the bouquet garni, pour the soup in bowls and cover with toasts, generoulsy sprinkled with gruyere.
15. 8.
16. Put the bowls in a 250C/460F preheated oven, au bain-marie.
17. 9.
18. Bake for 10 more minutes or until the cheese is well "gratine".

onions, butter, flour, beef broth, water, white wine, madeira wine, gruyere cheese, garlic, salt

Taken from www.foodgeeks.com/recipes/18165 (may not work)