Name: French Onion Soup
Ingredients: 3 tb Unsalted butter; 1 1/2 lb (4 large) Bermuda onions, spanish onions, or sweet onions of your choice, thinly sliced; 1 ts Sugar; 1 c Dry white wine; 2 qt Beef broth (see note below for using canned); 2 Ribs celery with leaves, each rib cut in half; Salt to taste (remember that the broth may be salty, and that you will be topping the bowls with cheese ... I, myself, would just omit this, but YMMV); Black pepper to taste; 1/4 c Dry fino sherry; 4 sl French bread, each cut 1/4-inch thick and lightly toasted (up to 6); 1/4 c Coarsely grated Emmenthal, Gruyere, or other Swiss-type cheese (up to 1/3)

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	French		1	Servings

INGREDIENTS

3	tb	Unsalted butter
1 1/2	lb	(4 large) Bermuda onions, spanish onions, or sweet onions of your choice, thinly sliced
1	ts	Sugar
1	c	Dry white wine
2	qt	Beef broth (see note below for using canned)
2		Ribs celery with leaves, each rib cut in half
		Salt to taste (remember that the broth may be salty, and that you will be topping the bowls with cheese … I, myself, would just omit this, but YMMV)
		Black pepper to taste
1/4	c	Dry fino sherry
4	sl	French bread, each cut 1/4-inch thick and lightly toasted (up to 6)
1/4	c	Coarsely grated Emmenthal, Gruyere, or other Swiss-type cheese (up to 1/3)

INSTRUCTIONS

This recipe is from the new _La Bonne Soupe Cookbook_, by Doris Tobias and
Jean-Paul Picot. Although I have not yet had a chance to try making it, I
have eaten it many times at La Bonne Soupe (a delightful little restaurant
near Rockefeller Center in NYC), and can highly recommend it.
As stated below, at the restaurant, this is featured as a meal in itself,
comprised of the soup, French bread, a tossed salad (La Bonne Soupe serves
theirs with the house dressing of honey-mustard), wine or coffee, and
chocolate mousse. Delicious.
1. Cook onions and sugar in butter over low flame until onions are lightly
caramelized (about 20 - 30 minutes). (I would use a Dutch oven for this, so
I wouldn't have to dirty another pot later.)
2. Add wine; cook over medium heat until wine is reduced to half (about 5
minutes).
3. Add broth, celery, salt, and pepper. Bring to a boil over high heat.
4. Reduce heat to low, partially cover, and simmer about 40 minutes.
5. Remove celery; discard it.
6. Add sherry; simmer 5 minutes longer.
7. Preheat oven to 375 degrees F.
8. Ladle soup into individual oven-proof soup bowls.
9. Top each soup-filled bowl with one slice of bread and sprinkle with 1
tablespoon of the cheese.
10. Put bowls on cookie sheet and put sheet of soup bowls in oven. Heat
until cheese melts and bubbles (about 5 - 6 minutes).
Yield: 4 - 6 servings Posted to EAT-L Digest 10 Mar 97 by Teasel
<teasel@JUNO.COM> on Mar 10, 1997

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