Cookin’ with THE CHRONICLE

From now until spring, you can serve your family and guests a delicious soup to warm them up on cold days.

French Onion Soup

1/4 cup butter 6 medium onions, sliced 1-½ tsp. salt 1-½ sugar 2 Tbsp. flour 1-½ thyme ¼ tsp. pepper 1 bay leaf 3 cans (13-3/4-ounce) beef broth 1 cup water 6 slices French bread, toasted (1-inch

thick) 1 pkg. (8-ounce) Swiss cheese, cubed 1 pkg. (8-ounce) mozzarella cheese, cubed

In 3-quart saucepan, melt butter. Add onions, salt and sugar. Cover and cook 15 minutes over medium heat, stirring occasionally. Remove cover and simmer 30 minutes more. Continue to stir every few minutes. Add flour, thyme, pepper, bay leaf. beef broth and water. Cover and simmer for 1 hour. When ready to serve, place 1 slice of bread in each of 6 soup crocks. Fill with hot soup. Top with cubes of cheeses. Place prepared crocks under broiler until cheese has melted. Yield: 6 servings