| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Curtis aike, Flash2 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 3 |
md |
Onions; (1 and 1/2 pounds) |
|
|
Peeled and thinly sliced |
| 1/4 |
ts |
Sugar |
| 1 |
tb |
Flour |
| 4 |
c |
Hot beef broth |
| 2 |
tb |
Dry vermouth |
| 1 |
ts |
Cayenne pepper |
|
|
Freshly ground black pepper |
| 4 1/2 |
|
Thick slices French bread |
|
|
Butter |
| 4 |
oz |
Gruyere cheese; shredded |
| 1 |
|
Clove minced garlic |
| 1/4 |
c |
Finely minced parsley |
INSTRUCTIONS
In medium saucepan, saute onions and sugar in oil until onions are tender.
Stir in flour. Mix well. Add hot broth, vermouth, cayenne and black pepper.
Stir. Cook until hot. While cooking, cut French bread. Spread with butter
on each side and brown on griddle. After flipping for the last time,
sprinkle cheese and garlic on top of bread. Melt under broiler. In serving
bowls, divide onion mixture. Place toast in the bottom of serving bowls.
Pour soup over all. Serve hot with parsley.
Approximately 15 minutes.
Per serving (excluding unknown items): 664 Calories; 51g Fat (71% calories
from fat); 35g Protein; 11g Carbohydrate; 125mg Cholesterol; 387mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW#FF2073
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