| 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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