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CATEGORY CUISINE TAG YIELD
Meats, Dairy Swiss Soups & ste, To post 4 Servings

INGREDIENTS

1 T Heaping Butter
2 Onions, thinly sliced
1 t Flour
3 c Beef Broth Or Water
Salt And Pepper, to taste
2 Thin Toast Slices
1 T Parmesan Or Swiss Cheese
grated

INSTRUCTIONS

1974    
Melt the butter in a saucepan and add the onions. Cook very slowly,
stirring occasionally with a wooden spoon. The secret of a perfect
onion soup lies in how the onions are cooked. They must be thoroughly
cooked and still be soft and of a light golden color before any  liquid
is added. Then, stir in the flour and cook a little. Pour in  the beef
broth, add salt and freshly ground pepper to taste, and  simmer for 10
to 15 minutes. Correct the seasoning, if needed. Place  slices of toast
in soup tureen, sprinkle with cheese, and pour the  soup over it.
Gratin in a moderately hot oven or under the broiler.  Serves 4 to 6
Source: "Mountain Measures" -- Junior League of Charleston, WV ed.
billspa@icanect.net  Recipe by: The Greenbrier Hotel  Posted to
MC-Recipe Digest V1 #784 by Bill Spalding  <billspa@icanect.net> on Sep
17, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 528
Calories From Fat: 126
Total Fat: 14.3g
Cholesterol: 37.4mg
Sodium: 1820mg
Potassium: 355mg
Carbohydrates: 66.3g
Fiber: 3.6g
Sugar: 5.3g
Protein: 33.3g


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