| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | French | Vegetable | 4 | Servings |
INGREDIENTS
| 4 | tb | Butter |
| 2 | lg | White Bermuda onions; thinly sliced |
| 3 | oz | Dry sherry |
| 1 | qt | Beef consomme |
| 4 | Toasted bread croutons; 2-1/2 inch diameter | |
| 4 | sl | Gruyere cheese; thin |
INSTRUCTIONS
Melt the butter in a 1-1/2-quart saucepan and saute the onions until they begin to color. Add the sherry and cook 2 minutes. Add the beef consomme and simmer 30 minutes. At serving time, preheat oven to 400 F. Ladle the soup into 8-ounce ovenproof crocks. Float a crouton on top of each and cover with a slice of Gruyere. Bake in a preheated oven until the cheese is melted and golden brown. Serve while hot. L 'ENTRECOTE STEMMONS FREEWAY NORTH, DALLAS. From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Down in the mouth? It’s time for a faith lift”