| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Soup | 6 | Servings |
INGREDIENTS
| 4 | tb | Butter; melted |
| 2 | tb | Olive Oil |
| 2 | lb | Onion; thinly sliced |
| 4 | cn | Beef Stock |
| 3 | tb | Flour |
| 1/2 | c | Water |
| 1 | Beef Bouillon Cubes | |
| 1 | French Bread Loaf; cut in 1" slices | |
| 2 | ts | Olive Oil |
| 1 | c | Swiss Cheese; grated |
INSTRUCTIONS
Add 2 TBS. olive oil and onions to butter in large saucepan. Cook, stirring occasionally for 20-30 minutes or until onions are golden brown. Sprinkle flour over onions and cook, stirring for 2-3 minutes. Remove from heat. In a separate saucepan heat stock to simmering, combine water and bouillon cube and cook til dissolved. Stir hot stock into the onions, simmer partially covered for another 30-40 minutes. While soup simmers make bread. Place bread on cookie sheet and bake for 15 minutes at 325°. Lightly coat both sides of bead with olive oil and turn slices over and bake for another 15 minutes. Preheat oven to 375°. Ladle soup into oven proof individual bowls. Top with bread and spread the grated cheese on top. Bake for 10-20 minutes or until the cheese has melted. Recipe by: My Soup Bowls Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Oct 16, 1998, converted by MM_Buster v2.0l.
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