| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Soup |
6 |
Servings |
INGREDIENTS
| 5 |
lg |
Yellow onions; thinly sliced |
| 1/2 |
c |
Butter |
| 2 |
cn |
(10.5-oz) beef broth |
| 1 |
|
Soup can water |
| 1 |
|
Soup can white or sauterne wine |
|
|
Salt to taste |
|
|
Pepper to taste |
|
|
French bread; sliced 1 inch thick |
| 1/2 |
lb |
Gruyere cheese |
| 6 |
tb |
Parmesan cheese |
INSTRUCTIONS
TOPPING
Saute onions in butter until brown in a large soup pot. Add remaining
ingredients and simmer for 1 hour. Before serving, place soup in individual
crocks and top with bread and cheeses. Broil until cheese melts. Yield: 6
servings.
CINDY MILLER (MRS. PATRICK)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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