Bistro Onion Soup

Ingredients

• 2  bay leaves 
• 4  beef bouillon cubes 
• 0.3 cup butter melted
• 4  chicken bouillon cubes 
• 0.5 teaspoon sage dried
• 0.5 cup cooking wine dry white
• 2 tablespoons flour all-purpose
• 8 slices bread french toasted diagonally sliced (1/2")
• 8 slices gruyère cheese 
• 2 pounds onions sliced
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 5.3 cup water 

Equipment

• bowl
• baking sheet
• ladle
• oven
• dutch oven

Directions

1. Saut onions in butter in a Dutch oven over medium heat 15 minutes or until golden, stirring often. Stir in flour; cook one minute.
2. Add water and next 8 ingredients. Bring to a boil; reduce heat and simmer, partially covered 30 minutes. Discard bay leaves.
3. Ladle soup into 4 individual oven-proof soup bowls.
4. Place on a baking sheet.
5. Add 2 bread slices to each bowl and cover with 2 slices cheese. Broil 5 1/2 inches from heat 2 minutes or until cheese is bubbly.
6. Serve immediately.