Onions are in-season and the weather is cool enough for soup, so bring on the French Onion Soup!
4 large sweet onions, thinly sliced and separated into rings
1/2 cup butter, melted
1 tablespoon all-purpose flour
4 1/2 cups beef bone broth
1/4 cup dry white wine
1/8-1/4 teaspoon pepper
French bread, toasted
8 slices mozzarella cheese, or 8 slices provolone cheese
1/2 cup grated parmesan cheese
Sauté onion in butter in Dutch oven until tender. Blend in flour, stirring until smooth. Gradually add broth and wine. Bring to a boil; reduce heat and simmer 15 minutes. Add pepper.
Place 8 ovenproof serving bowls on a baking sheet. Place 1 bread slice in each bowl, ladle soup over bread. Top with 1 cheese slice; sprinkle with parmesan. Broil 8 inches from heat until cheese melts.
Inspired by The Southern Living Cookbook given to me by my Great-Grandma Ruth.