| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Swiss | Vegetables, Soups & ste | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Yellow onions; thinly sliced |
| 3 | tb | Butter |
| 1 | tb | Olive oil |
| 1 | ts | Salt |
| 1/4 | ts | Sugar |
| 3 | tb | Flour |
| 2 | qt | Beef stock; boiling |
| 1/2 | c | White wine |
| 6 | Croutons | |
| 1 | c | Swiss cheese; grated |
| 1/2 | c | Parmesan cheese; grated |
| Salt; to taste | ||
| Black pepper; to taste | ||
| Croutons |
INSTRUCTIONS
Cook the onions slowly with butter and oil in a heavy bottom 5 quart covered saucepan for 15 minutes. Uncover pan, raise heat to moderate and stir in salt and sugar. Cook 30-40 minutes, stirring frequently until onions are golden brown. Sprinkle in the flour and cook, stirring, for 2 minutes. Blend in boiling beef stock. Add wine and season to taste. Simmer partially covered for 30-40 minutes, skimming occasionally. Pour into individual ovenproof soup crocks. Float the croutons on top of the soup and sprinkle with grated cheese. Broil until cheese melts and croutons brown. Recipe by: Elizabeth Powell Posted to TNT Recipes Digest by louiseh <louiseh@earthlink.net> on May 14, 1998
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