| 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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“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”