French Onion Soup

• 1 1/2 lbs (about 6) medium onions
• 5 tbsp butter
• 2 tbsp all-purpose flour
• 6 cups beef stock
• 1 None bay leaf
• 1 None small baguette
• 1/2 cup grated Gruyere or Swiss cheese, grated

1. Slice the top off each onion, leaving the root end intact. Peel away the skin. Slice thinly. Melt the butter in a large, heavy-based saucepan. Add the sliced onions. Cook slowly over very low heat, stirring frequently, for about 35-40 mins, until very soft and golden brown.
2. Stir in the flour. Cook for 1 min. Remove from the heat. Gradually pour in the stock, stirring continuously. Add the bay leaf. Return to the heat. Bring to a boil. Cover; simmer gently for 20-30 mins. Remove the bay leaf. Season with salt and freshly ground black pepper.
3. Preheat the broiler to medium-hot. Cut the baguette into 1/2-inch slices. Set aside 8 slices. Arrange the rest of the bread on a broiler pan. Sprinkle two-thirds of the grated cheese over baguette slices. Broil until the bread is lightly golden and the cheese has just melted.
4. Divide the reserved bread slices between 4 bowls. Ladle three-quarters of the soup over bread. Float 2-3 slices of cheese toasts on top of each portion. Ladle the remaining soup over toasts. Sprinkle with remaining cheese. Garnish with freshly ground black pepper.

onions, butter, flour, beef stock, bay leaf, baguette, gruyuere

Taken from recipes-plus.com/api/v2.0/recipes/28173 (may not work)