Soupe a L'Oignon Gratinee - Bistro de Paris, Epcot

1˝ pounds yellow onions, minced
10 tablespoons unsalted butter
2 tablespoons flour
1˝ teaspoons salt
˝ teaspoon pepper
2 sprigs fresh thyme or 2 teaspoons dried
2 sprigs fresh parsley or 1 tablespoon dried
2 dried bay leaves
˝ pound French bread
9 ounces Gruyere cheese, grated

In a large pot, saute the onions in the butter over medium heat until brown, but not burned. Sprinkle with flour and stir a few times to form a roux. Gradually add 2˝ quarts of water, then the salt, pepper, and herbs. Cook over low heat for 40 minutes. Meanwhile, cut the bread into ˝-inch slices and lightly dry them in a 250 degree oven. When the soup is done, discard the sprigs and bay leaves. Place the bread in 4 to 6 individual ovenproof soup bowls or 1 large soup tureen. Ladle the stock over the bread and cover with cheese. Place the bowl(s) in a 450 degree oven and cook a few minutes until the cheese is melted and a golden colour.

Serves 4 to 6

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