| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
California |
Soups |
4 |
Servings |
INGREDIENTS
| 5 |
tb |
Flour |
| 60 |
g |
Butter |
| 1 |
|
Onion cut in strips |
| 1 |
l |
Beef stock |
| 100 |
g |
Grated cheese (such as Gruyere) |
INSTRUCTIONS
Cook flour in dry, hot skillet until light brown. (this can be done in
advance, or in large amounts and used later) Add butter to flour and mix.
Add onions and cook until softened. Add stock, bring to boil, and simmer 20
minutes. Serve with grated cheese.
Add a dash of red wine if desired.
Serves 4
This is _best_ with homemade stock, although canned will do in a pinch.
Dan Hirschi (California State University, Northridge)
dhirschi@huey.csun.edu
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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