| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Soups, And, Stews | 6 | Servings |
INGREDIENTS
| 3 | tb | Butter |
| 3 | Onions, finely chopped | |
| 4 | c | Chicken stock or broth |
| 1/2 | c | Dry white wine |
| Bouquet garni | ||
| Salt and pepper | ||
| 8 | Slices, 1/2 in thick French bread, toasted | |
| 8 | Slices, 1/4 in thick Gruyere cheese | |
| 3 | tb | Parmesan cheese, grated |
| 1/2 | c | Cheddar cheese, grated |
INSTRUCTIONS
Melt the butter in a large sauce pan. Add the onions and saute for about 30 minutes, until golden brown. Add the stock, wine and bouquet garni and season to taste. Bring to a boil, cover and simmer for 20 minutes. Discard the Bouquet garni. Arrange a layer of toast in the bottom of an oven proof tureen. Cover with a layer of the Gruyere, then sprinkle with some of the Parmesan and cheddar. Repeat the layers once or twice, finishing with the cheeses. Pour in the soup and bake in a 350° oven for 20 minutes, until; the cheese is melted. DON'T WAIT-eat hot. Serving Ideas : When we have Onion Soup-we don't anything else! NOTES : This is MY very favorite recipe for Onion Soup -I love the taste, the method and the wonderful smell while it is cooking. You can almost become enveloped in the smell. Recipe by: The Golden Book of Soups, Salads and Snacks-1983 Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] (MRS IRA M DENNIS) on 1 Ma, r 1997.
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