Garbure-Cooper Soup

Ingredients

• 3 large onions
• 2 tablespoons butter
• 7 cups white consommé (clear broth)
• rounds of flute bread
• to taste grated cheese
• as needed melted butter

Instructions

1. Gently cook the finely sliced onions in butter over low heat until golden (blondir). Pour in the white consommé and simmer for 10 minutes. Pass the mixture through a chinois (fine-mesh conical strainer) into a shallow soup tureen, pressing the onions to extract their purée.
2. Garnish the surface with rounds of flute bread. Sprinkle generously with grated cheese, drizzle with melted butter, and place under a hot broiler to gratiner (brown and crisp the top) vigorously. Serve immediately.