Perry’s (san Fran) Onion Soup Gratinee

The design of the universe...is very magnificent and shouldn’t be taken for granted. In fact, I believe that is why Einstein had so little use for organized religion... He must have looked at what the preachers said about God and felt that they were blaspheming. He had seen much more majesty then they had ever imagined, and they were just not talking about the real thing. My guess is that he simply felt that religions he’d run across did not have proper respect...for the author of the universe.

Charles Misner

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	French	B&b, Cookbook, Inn, Restaurant, Tavern	8	Servings

INGREDIENTS

8		Yellow onions, thinly sliced
1/4	c	Butter
1	T	Olive oil
1	t	Salt
1	t	Sugar
1/4	c	Flour
4	c	Chicken stock, or canned
		low-sodium broth broth
4	c	Beef stock, or canned
		low-sodium broth
1/2	c	Dry sauterne
3	T	Brandy
		Salt
		Freshly ground black pepper
6		Croutons, to 8 of
		well-toasted French
		bread
		cut to fit soup crocks
18		thick up to 32 about 1
		pound Gruyere
		Emmentaler
		or other easily melted
		cheese

INSTRUCTIONS

Place onions in a covered saucepan with butter and olive oil over low
heat and cook, stirring occasionally, until soft, about 30 minutes.
Remove cover, add salt and sugar, and cook until onions are golden
brown, about 1 to 1 1/2 hours, stirring frequently to prevent  burning.
Stir in flour and cook an additional 5 minutes.  In a separate saucepan
over high heat, bring chicken and beef stocks  to a boil. Add Cooked
onions and sauterne, return to a boil, then  cover, reduce heat, and
simmer 45 minutes. Before serving add brandy  and salt and pepper to
taste.  Preheat broiler.  Ladle soup into individual ovenproof crocks,
filling nearly to tops.  Add a crouton to each bowl and cover with 3 or
4 slices of cheese to  cover entire top of crock. Place crocks in a
broiling pan and  position under broiler until cheese melts, browns
lightly, and forms  a crust over top of crock.  Serves 6 to 8 Source:
James McNair, Bar & Grill Cookbook, Exciting New  Recipes from San
Francisco's Bar & Grill Restaurants Typos by Brenda  Adams
<adamsfmle@sprintmail.com> Recipe by: James McNair, Bar & Grill
Cookbook  Posted to MC-Recipe Digest V1 #377, by Brenda Adams
<adamsfmle@sprintmail.com> on Fri, 17 Jan 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 456 Calories From Fat: 178 Total Fat: 20.1g Cholesterol: 45.1mg Sodium: 2140.4mg Potassium: 385.2mg Carbohydrates: 47.7g Fiber: 1.7g Sugar: 7.2g Protein: 21.1g