| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Soups, French |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Onion; peeled |
| 1/2 |
c |
Butter |
| 1 1/2 |
ts |
Pepper, black |
| 2 |
tb |
Paprika |
| 1 |
|
Bay leaf |
| 3/4 |
c |
Flour |
| 3 |
qt |
Beef bouillon |
| 1 |
c |
Wine, white |
| 2 |
ts |
Salt |
| 1/2 |
lb |
Swiss cheese |
|
|
French bread |
|
|
— per Robert Reznikoff |
|
|
Echonet RECIPE_CORNER echo |
INSTRUCTIONS
Slice onions, 1/8 inch thick. Melt butter, place onions in it, saut#
slowly for 1 1/2 hours in a large soup pot. Add all other ingredients
except bouillon, wine and salt, saut# over low heat 10 minutes more. Add
bouillon and wine and simmer 2 hours. Adjust color to a brown with caramel
coloring or liquid browning sauce. Season to taste with salt. Put in
refrigerator overnight.
To serve: Heat soup. Fill ovenproof casser#le or individual oven- proof
bowls with 1 cup soup, top with 3 one-half inch slices of French Bread and
top with a slice of imported swiss cheese (Gruyere preferred). Place under
broiler to brown, approximately 5 minutes at 550 degrees. This is a five
star recipe!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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