4 Servings 50 min Cook
8 Cup Beef Broth Or Bouillon Canned Soup
1/3 Cup, shredded Swiss Cheese
2 Tbsp Butter
5 Medium (2-1/2" dia) Onions
2/3 Cloves, minced Garlic
2 Dash Pepper
2 Tbsp Parsley
1/4 Grams Wheat Flour
2 Dash Salt
8 Slice, medium (4" x 2-1/2" x 1-3/4") Sourdough Bread
(15 grams of wheat flour = 2 tablespoons) Slice the onions, grate the swiss cheese, crush the garlic.
In a large saucepan over medium heat, melt the butter.
Add the onion and garlic, reduce heat to low and cook until golden, or about 20 minutes.
Add flour and cook until golden, about 1 minute.
Remove from heat and gradually add stock, stirring constantly.
Season with salt and pepper to taste.
Return saucepan to high heat and bring to a boil.
Reduce the heat to low and cover, simmering for 30 minutes.
Preheat a broiler/grill/toaster oven to high heat.
Place the slices of bread in until lightly golden, and then top with cheese.
Toast until the cheese melts and the bread is golden.
Ladle the soup into serving bowls, sprinkle with parsley, and serve immediately with the toast.