| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soups/, Stews |
6 |
Servings |
INGREDIENTS
| 6 |
lg |
Onions |
| 6 |
tb |
Olive oil |
| 6 |
c |
Water or stock of choice |
| 4 |
|
Bouillon cubes (if soup stock is not used) |
| 6 |
sl |
Bread, toasted |
|
|
Salt and pepper to taste |
|
|
Grated Gruyere cheese |
INSTRUCTIONS
Cut the onion into thin slices. Pour the oil into t he soup pot and cook
the onions slowly until they turn brown. Stir continually. Add the water
and bouillon cubes. Bring the water to a boil and boil for 5 minutes, and
simmer for 10 more. Add the salt and pepper. Stir well. Pour the soup into
oven-proof soup bowls. Add a slice of toasted bread on top, cover the
entire top of the bowls with grated cheese, and carefully place the bowls
into a preheated oven (350) for 5 to 10 minutes. Serve the soup with the
cheese begins to bubble.
Posted to MM-Recipes Digest V4 #186 by Julie Bertholf
<jewel1@ix.netcom.com> on Jul 18, 1997
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