| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 1 |
tb |
Olive oil |
| 4 |
lg |
Yellow onions; thinly sliced |
| 2 |
|
Cloves garlic; finely chopped |
| 1/2 |
ts |
Sugar |
|
|
Salt and freshly ground pepper |
| 1 |
c |
Dry white wine |
| 6 |
c |
Beef stock |
| 1/4 |
c |
Port or cognac |
| 4 |
lg |
Thick slices French bread; toasted |
| 1 |
c |
Grated Gruyere cheese |
| 2 |
tb |
Parmesan cheese; freshly grated |
INSTRUCTIONS
Heat the butter and oil in a medium stock pot. Add the onions and cook over
high heat, stirring occasionally for 10 minutes.
Add the garlic and sugar, reduce to a medium heat and cook approximately 40
minutes, stirring occasionally until the onions are golden brown. Add the
white wine and reduce until dry. Add the stock and season with salt and
pepper to taste. Simmer for 1 hour.
Just before serving, add the port (or cognac) and simmer for 2 minutes.
Preheat the boiler. Place one piece of bread into the bottom of each
ovenproof bowl and ladle in soup filling 3/4 full. Top each bowl with a 1/4
cup of the gruyere and sprinkle with the parmesan cheese. Place the bowls
on a baking sheet and broil 6 inches from the heat until the cheese is
melted and bubbling. Serve immediately. Serves 4
Posted to recipelu-digest Volume 01 Number 473 by "bunny"
<layla696@ix.netcom.com> on Jan 7, 1998
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