NEW ORLEANS ONION SOUP
1/2 STICK BUTTER
2 MEDIUM ONIONS, finely sliced
1/3 CUP SIFTED FLOUR
3 CUPS WATER
1 CHICKEN BOUILLON CUBE
1 OUNCE DRY WHITE WINE {looks like Chardonnay is all I have}
1/2 CUP SHREDDED CHEESE {I'll use cheddar this time}
1 OUNCE DRY SHERRY {durn it, I am out of sherry}
PINCH OF GROUND BAY LEAF {I just put a small bay leaf in it}
SALT AND PEPPER TO TASTE {I'll doctor it up with herbs and spices}
Put soup pot on medium heat and melt butter and onion and stir until tender. Add flour and combine. Pour in water and bouillon. Stir with whisk and simmer for 15 minutes. Add wine, cheese, sherry and seasoning. Stir until cheese is melted. Tastes great with croutons.