5 c Thinly sliced red onions 3 tb Butter 3 tb Flour 1/2 c Maker's Mark 2 qt Beef broth 1/4 ts Basil 8 sl French bread, toasted 1 c Grated swiss cheese In a dutch oven, saute sliced onions in butter until soft. Stir in flour to form a paste; pour in bourbon, stirring until smooth. Gradually stir in broth; season with basil and simmer 30-40 minutes. Drop into bottom of each soup bowl a slice of toasted French bread, fill with onion soup and sprinkle with cheese. Broil until cheese is golden and bubbly. Serve immediately.
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