| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | 6 | Servings | |
INGREDIENTS
| 4 | tb | Unsalted butter |
| 6 | c | Yellow onions; thinly sliced |
| 2 | tb | All-purpose flour |
| 6 | c | Beef broth |
| 1/2 | c | Dry white wine |
| 1/2 | ts | Salt |
| 1/2 | ts | Fresh ground black pepper |
| 3 | tb | Brandy |
| 6 | French baguette slices; toasted | |
| 6 | Gruyere cheese slices | |
| 1/2 | c | Parmesan cheese; fresh grated |
INSTRUCTIONS
Melt the butter in a soup pot. Add onions & saute' over medium heat until lightly browned. Add flour & stir to blend. Stir in broth, wine, salt & pepper. Bring to a boil.Reduce heat & simmer 10 minutes. Remove from heat & add brandy. Pre heat oven to 375 F. degrees. Place slices of bread in the bottom of 6 individual oven proof soup bowls. Ladle soup over the bread, top with Gruyere sprinkle with Parmesan. Bake until cheese melts, about 5 minutes. Serve immediately NOTES : Nutritional Analysis per serving: 378 calories, 20 grams fat, 29 grams carbohydrates, 18 grams protein, 57 milligrams cholesterol, 1,357 milligrams sodium, 48 percent of calories from fat. Recipe by: Stop & Smell The Rosemary, Junior League of Houston 1996 Posted to recipelu-digest Volume 01 Number 587 by "Christopher E. Eaves" <cea260@airmail.net> on Jan 23, 1998
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