| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Soup | 4 | Servings |
INGREDIENTS
| 2 | tb | Butter |
| 1 | tb | Olive oil |
| 4 | lg | Onions; thinly sliced |
| 1 | ts | Sugar |
| 1/4 | c | All-purpose flour |
| 3 3/4 | c | Beef stock |
| 1/4 | c | Dry white wine |
| Salt and freshly ground pepper | ||
| 2 | tb | Brandy |
| 4 | Thick slices French bread | |
| 1 | Clove garlic; cut in half | |
| 2 | tb | Butter |
| 1/2 | c | Grated Gruyere cheese |
INSTRUCTIONS
TOPPING From: Anja Wolle <A.C.Wolle@SOTON.AC.UK> Date: Tue, 2 Jul 1996 11:34:34 +0100 Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989 Heat the butter and oil in a large heavy pan, add the onions, stir well and cover. Cook gently for 15 minutes, then remove the lid and sprinkle in the sugar. Continue to cook, stirring often, until the onions are deep golden brown. Sprinkle in the flour, stir for 2 minutes, then gradually blend in the stock and wine. Season with salt and pepper to taste. Cover and simmer for 20 minutes. Meanwhile rub the bread with the garlic. Butter the bread, sprinkle with grated cheese and grill (broil) until melted. Place the bread in heated bowls. Stir the brandy into the soup and pour into the bowls. Serve at once. EAT-L Digest 1 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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