| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
French |
Cheese, Soups |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Oil |
| 2 |
|
Onions |
| 1/2 |
t |
Thyme |
| 2 |
|
Bay leaves |
|
|
Salt, to taste |
|
|
Pepper, white to taste |
| 1 |
qt |
Stock, chicken |
| 6 |
|
Bread, French toasted |
| 3 |
c |
Cheese, Gruyere grated |
INSTRUCTIONS
Heat oil in a skillet and add the onions. Cook and toss until clear.
Add thyme and bay leaves. Cook until the onions turn light brown. Add
the chicken stock and simmer for 20 minutes. Add salt and pepper to
the soup to taste. Pour into bowls, add croutons and top with cheese.
Run under hot broiler until the cheese melts and begins to turn brown.
(Hint: The better the cheese the better the soup. And the better
cheeses are the ones that run over the side of the bowl and "crisp" up
into a tasty treat all by itself.) Source: Great Chefs of New Orleans,
Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983
: Chef Gerard Crozier, Crozier's Restaurant, New Orleans From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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