| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
French |
Cheese/eggs |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1 |
ts |
Sugar |
| 1 |
c |
Dry white wine |
| 1/4 |
ts |
Pepper |
| 2 |
c |
Grated swiss cheese |
| 1 |
|
Paprika |
| 6 |
|
Medium cooking onion sliced |
| 1 |
tb |
All purpose flour |
| 4 |
c |
Beef broth |
| 6 |
|
1/2 in day old french bread |
| 1/2 |
c |
Grated parasean cheese |
INSTRUCTIONS
In large Dutch oven over medium heat, melt butter. Add onions and sugar.
Cover and cook, stirring occaisionally, 30 minutes or until onions are
tender but not colored. Uncover pan, increase heat slightly and continue to
cook, stirring regularly until onions are rich caramel colour (10 to 15
minutes) DO NOT LET ONIONS BURN. Stir in flour until well blended.
Gradually add wine; cook, stirring constantly, until mixture boils and
thickens. Stir in beef broth and pepper; bring to boil. Reduce heat to
low. Cover and simmer 15 minutes. Ladle soup into 6, 1-1/2 cup oven proof
bowls. Top each with bread slice; sprinkle with swiss cheese and parmaean
cheeses and paprika. Place bowls on jelly roll pan. Broil until cheese
melts and bubbles. From:
Posted to MM-Recipes Digest V5 #021 by lena36@juno.com (Lena P Mitchell) on
Jan 20, 1998
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