| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
Soup |
8 |
Servings |
INGREDIENTS
| 8 |
|
Individual; buttered, ovenproof casseroles |
| 2 |
lg |
Onions; chopped |
| 5 |
oz |
Butter |
| 1/3 |
c |
Flour |
| 8 |
c |
Water |
| 1 |
c |
Very dry white wine |
| 16 |
sl |
French bread; thin |
| 12 |
oz |
Swiss cheese; cut in small pieces |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Brown onion in butter. When brown, sprinkle with flour & stir. Add water &
wine & bring to a boil for 1 minute. Place 2 slices of bread in each
buttered casserole; add thick layer of Swiss cheese, salt & pepper. Add
onion soup mixture. Bake at 350 for about 30 minutes or until a golden
crust forms on top. Serve immediately. May be prepared a day ahead &
reheated with additional wine & water during re-baking.
MRS R.M. (DONNA) MC GRAW
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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