French Onion Soup

3oz butter

2 large onions (about 1lb), thinly sliced

1 tablespoon all purpose (plain) flour

½ teaspoon each salt and sugar (sugar helps the onions to brown)

1½ qt beef stock

½ teaspoon salt

1/8 teaspoon freshly ground pepper

12 slices of baguette (French bread)

8oz grated Emmenthaler cheese or a mix of Emmenthaler and Gruyere (» 2oz per serving).

Melt the butter over moderate heat in a heavy 4-qt saucepan.

Add the onions, cover the pan, and cook slowly until tender and translucent, about 10 minutes.

Blend in the salt and sugar, raise heat to moderately high, and let the onions brown, stirring frequently until they are a dark walnut color, 25 to 30 minutes.

Sprinkle in flour and stir for 2 minutes

Pour in the stock, season with salt and pepper and bring to boil.

Cover and cook over very low heat for 45 minutes, stirring from time to time.

Toast the slices of bread on both sides under the broiler.

Divide them among four flameproof soup bowls and sprinkle with the cheese.

Pour the soup into the bowls and slide the bowls under the broiler, close to the heat source; broil just long enough to melt and lightly brown the cheese.

Serve immediately.

Makes 4 servings.