Serve with salad and crusty rolls for a complete meal
Original recipe yields
6 servings
Cooking day instructions
Peel onions and slice thinly. Separate into rings. Sauté onion rings in hot butter in skillet until softened, and lightly stir in flour. Heat beef broth in stockpot until simmering. Add onions to hot broth. Cover stockpot and simmer for 20 minutes. Add salt and pepper. Freeze, using freezer bag method.
Serving day instructions
Thaw completely. Gently reheat soup over low heat, then ladle into individual soup dishes. Preheat broiler. Place a slice of French bread on top of each filled soup bowl. Sprinkle with combined cheeses. Place bowls on a cookie sheet and brown cheese under broiler for 3 minutes, until cheese is bubbling.