| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Swiss | 10 | Servings | |
INGREDIENTS
| 2 7/8 | oz | Margarine |
| 1 3/8 | lb | Onion; cut in strips |
| 7 1/8 | oz | Flour, white |
| 10 1/2 | c | Beef bouillon |
| 7/8 | c | Red wine |
| 1 | Salt, pepper; to taste | |
| 3 1/3 | oz | Sprinz (or other swiss cheese); shredded |
INSTRUCTIONS
STEP ONE: ~ cut onion in fine strips - roast flour in a pan in the oven by great heat until dark brown - cold dwon flour STEP TWO: ~ roast onion and margarine - stir in flour, mix well - cold down a little bit - stir in consomme (or bouillon) , stir well - add red wine, boil for one hour - carefully puree the soup in a blender at low speed until very smooth - return to the pot and adjust the salt and pepper - serve with shredded Sprinz NOTES : Swiss national speciality
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