| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Cookbook, Restaurant, Inn, Tavern, B&b |
8 |
Servings |
INGREDIENTS
| 8 |
lg |
Yellow onions, thinly sliced |
| 1/4 |
c |
Butter |
| 1 |
tb |
Olive oil |
| 1 |
ts |
Salt |
| 1 |
ts |
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 |
tb |
Brandy |
|
|
Salt |
|
|
Freshly ground black pepper |
| 6 |
|
Croutons (to 8) of well-toasted French bread, cut to fit soup crocks |
| 18 |
sl |
(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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