| 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
LVFG53A@prodigy.com (MRS IRA M DENNIS) on 1 Ma, r 1997.
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