| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Meats |
French |
Cheese, Favorite, Soup, Onions |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Margarine; divided |
| 1 |
tb |
Vegetable oil |
| 6 |
lg |
Onions; thinly sliced |
| 3/8 |
ts |
Sugar |
| 6 |
c |
Beef bouillon |
|
|
Salt and pepper to taste |
| 1/3 |
c |
Port wine |
| 1/2 |
c |
Swiss cheese; diced |
| 1/2 |
c |
Swiss cheese; shredded |
| 1/2 |
c |
Parmesan cheese; shredded -Toast Rounds— |
| 6 |
sl |
French bread |
INSTRUCTIONS
Milt 2 tablespoons margarine and the oil over medium heat. Add onions and
sugar (the sugar helps the onions to brown nicely) and cook stirring
occasionally until very soft and caramel colored but not browned, Takes
about 40 minutes. Add stock and bring to boil, reduce heat, cover and
simmer for 30 minutes. Season to taste. Stir in port wine. Pour into
ovenproof bowl, evenly add the 1/2 cup diced Swiss cheese. Top with toast
rounds buttered side up. Sprinkle with the 1/2 cup shredded Swiss cheese
and the Parmesan cheese. Melt the rest of the margarine and drizzle over.
Place on rimmed baking sheet and bake 425 degree oven or 10 minutes, then
under the broiler about 4 inches below heat until cheese is lightly
browned, about 2 minutes.
Dry Toasted French Bread: Cut 6 slices french bread, about 1/2 inch thick,
to fit the soup bowls. Place on baking sheet and bake 325 degree oven until
lightly toasted about 20 - 25 minutes, spread with slice with 1 teaspoon of
margarine.
Posted to EAT-L Digest by "mchlsn@pacbell.net" <mchlsn@PACBELL.NET> on Feb
3, 1998
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