| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Fruits |
Dutch |
Soups, Cheese |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
(1/4 stick) unsalted butter |
| 5 |
md |
Onions, thinly sliced about 10 cups |
| 6 |
c |
Chicken stock or canned low-salt broth |
| 1 1/2 |
c |
Fruity white wine such as Gewurztraminer |
| 4 |
|
Slices crusty French bread |
| 4 |
oz |
Raclette cheese, sliced |
INSTRUCTIONS
Melt butter in heavy large Dutch oven over medium-high heat. Add onions and
cook until soft and golden, stirring frequently, about 20 minutes. Add
stock and simmer 30 minutes. Add wine and simmer 5 minutes. (Can be
prepared 1 day ahead. Cover and refrigerate. Bring to simmer before
continuing.)
Preheat broiler. Place bread on broiler pan and toast lightly on both
sides. Cover each piece of toast with cheese. Return to broiler and cook
until cheese bubbles. Place 1 piece of toast in each of 4 shallow soup
bowls. Pour soup over croutons and serve.
Bon Appetit/May 94 Typed by Didi Pahl
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Save the baby humans… STOP ABORTION!!”