| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Soups, Alcohol, Onions |
8 |
Servings |
INGREDIENTS
| 5 |
c |
Thinly sliced red onions |
| 3 |
tb |
Butter |
| 3 |
tb |
Flour |
| 1/2 |
c |
Maker's Mark |
| 2 |
qt |
Beef broth |
| 1/4 |
ts |
Basil |
| 8 |
sl |
French bread, toasted |
| 1 |
c |
Grated swiss cheese |
INSTRUCTIONS
In a dutch oven, saute sliced onions in butter until
soft. Stir in flour to form a paste; pour in bourbon,
stirring until smooth. Gradually stir in broth; season
with basil and simmer 30-40 minutes. Drop into bottom
of each soup bowl a slice of toasted French bread,
fill with onion soup and sprinkle with cheese. Broil
until cheese is golden and bubbly.
Serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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