INGREDIENTS

INSTRUCTIONS

CROUTES
Date: Wed, 20 Mar 1996 11:40:18 +1100
From: sherae@zeta.org.au (Sheri McRae)
In a heavy 4-5 qt saucepan or soup kettle, melt the butter with the oil
over a moderate heat. Stir in the onions and salt and cook uncovered over
low heat, stirring occasionally for 20-30 minutes, or until the onions are
a rich golden brown. Sprinkle flour over onions and cook, stirring, for 2-3
minutes. Remove the pan from the heat. In a separate saucepan, bring the
stock to a simmer, then stir the hot stock into the onions. Return the soup
to low heat and simmer, partially covered, for another 30-40 minutes,
occasionally skimming off the fat. Taste for seasoning and add salt and
pepper as needed.
CROTES: While the soup simmers, make the crotes. Preheat the oven to 325F.
Spread the slices of bread in one layer on a baking sheet and bake for 15
minutes. With a pastry brush, lightly coat both sides of each slice with
olice oil. Then turn the slices.
To serve, place the crotes in a large tureen or individual soup bowls and
ladle the soup over them. Pass the grated cheese seperately.  Alternative:
To make onion soup gratine, preheat the oven to 375F. Ladle the soup into
an ovenproof tureen or individual soup bowls, top with crotes, and spread
the grated cheese on top. Sprinkle the cheese with a little melted butter
or olive oil. Bake.
Per serving: 135 Calories; 14g Fat (89% calories from fat); 1g Protein; 3g
Carbohydrate; 20mg Cholesterol; 433mg Sodium
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”