| 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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