Boulevard Inn Onion Soup

Boulevard Inn Onion Soup

2 quarts water
2 large sweet onions, sliced
1 tablespoon beef base
Pinch of dried thyme
3 bay leaves
1/2 cup (1 stick) butter
1/2 to 2/3 cup flour
2 tablespoons Worcestershire sauce
2/3 cup Parmesan cheese, plus additional for garnish
Seasoned salt and pepper to taste
Toast to top each serving of soup
Freshly grated Swiss cheese for garnish (about 3 ounces per serving)

In large pot, combine water, onions, base, thyme and bay leaves; boil until onions are transparent. Strain onions from stock and reserve both.In small pot, melt butter. Add flour, stirring until smooth, and cook about 2 minutes, to make a roux.Return stock to large pot and bring to boil. Slowly add roux to stock, stirring until soup has thickened slightly.Add onions to pan along with Worcestershire sauce, 2/3 cup Parmesan cheese, seasoned salt and pepper.Preheat oven to 350 degrees.Pour soup into individual serving bowls, cover with piece of toast and top with Swiss cheese plus additional Parmesan cheese to taste. Set in preheated oven and cook 4 to 5 minutes or until cheese melts. Makes 8 to 12 servings.