| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Soups |
1 |
Servings |
INGREDIENTS
| 3 |
|
Onions thinly sliced |
| 2 |
tb |
Butter |
| 6 |
c |
Beef broth; I prefer home made. |
| 1 |
c |
Grated Gruyere cheese |
| 2 |
tb |
Dry red wine |
|
|
Salt and freshly ground pepper to taste |
| 4 |
sl |
Bread |
INSTRUCTIONS
Cook onions in butter until they begin to change color, let some of them
actually brown. Add broth and wine and bring to a boil. Simmer 10 to 15
minutes Check seasoning Slightly toast bread slices. Place some of the
onion soup in each of 4 oven proof individual bowls Place 1 toast in ea
bowl Pour rest of soup to fill up to 4/5 of bowl. Toast will rise to the
surface. Sprinkle plenty of cheese on top of toast. Bake in 350 oven for 15
minutes. Turn to broil 10 minutes or until a crust forms. Note: I some
times add pieces of Gouda in the bottom of the bowls.( but then it"s not
authentic, yet it makes it just even more delicious) Bon Appetit Miriam
Podcameni Posvolsky <miriamp@pobox.com>
Recipe by: Miriam Podcameni Posvolsky
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky <miriamp@pobox.com> on Sep 21, 1997
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