| 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,
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