Bone Suckin' Poultry Seasoning, 2 Tbsp.
Yellow Onions, 6 large, thinly sliced
Unsalted Butter, 1/2 stick
All-Purpose Flour, 2 Tbsp.
Beef Broth, 1 1/2 quarts
Beef Bouillon, 1 Tbsp. (I used an organic, low sodium brand.), Optional
White Wine, 1/2 cup
French Bread, 1 loaf, cut in 1/2 inch slices
Gruyère Cheese, 3/4 lb. coarsely grated
Sea Salt and Pepper to taste
In a large stock pot, cook the onions in butter over moderate heat, stirring frequently, for 40 minutes. Sprinkle Bone Suckin' Poultry Seasoning and flour over the onion mixture and stir for 3-4 minutes. Turn the heat up on stove and add the broth and wine slowly, continuing to stir until the soup comes to a boil. (If using the bouillon, add at this time too.) Lower the heat and simmer the soup covered for 20 minutes.
Take French bread slices and top with grated Gruyère and toast until cheese has melted.
Place 1-2 slices of bread in a soup bowl (depending on if you are using a bowl or cup), and pour the soup over the piece of bread. At this time add more cheese to each bowl and serve hot. Serves 6-8.