| 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.
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