Soup

• 4 large onions, sliced (2lbs.)
• 14 cup butter, melted
• 2 tablespoons all-purpose flour
• 5 14 cups water
• 12 cup dry white wine
• 12 cup dry red wine
• 4 chicken bouillon cubes
• 4 beef bouillon cubes
• 2 bay leaves
• 12 teaspoon salt
• 12 teaspoon dried sage
• 14 teaspoon pepper
• 8 (1/2 inch) diagonally sliced French bread, toasted
• 8 slices gruyere cheese

1. in dutch oven over med.
2. heat saute onion in butter until golden, stirring often.
3. Stir in flour;cook one minute.
4. add water and next 8 ingredients.
5. bring to a boil; reduce heat and simmer, partially covered, 30 minute Discard bay leaves.
6. Ladle soup into 4 individual oven proof soup bowls.
7. place on a baking sheet.
8. Add 2 slices of bread to each bowl and cover with 2 slices of cheese.
9. Broil 5 1/2 inches from heat for 2 minute or until cheese is bubbly.
10. Serve immediately.
11. Equal amounts of chicken broth and beef broth can be substitued for the red and white wine but omit the 1/2 t salt.

onions, butter, flour, water, white wine, red wine, chicken bouillon cubes, bay leaves, salt, sage, pepper, bread, gruyere cheese

Taken from www.food.com/recipe/soup-271834 (may not work)