Soupe A L’oignon Gratinee #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Swiss | Soup | 4 | Servings |
INGREDIENTS
| 6 | Onions | |
| 1/2 | lb | Butter |
| 3 | T | Flour |
| 1 | c | White wine |
| 4 | c | Beef stock |
| 1 | Bay leaf | |
| Salt | ||
| White pepper | ||
| 4 | Sourdough French bread | |
| Parmesan cheese, grated | ||
| Butter | ||
| Paprika | ||
| 4 | Swiss cheese |
INSTRUCTIONS
Saute sliced onions in butter. Add flour & white wine. Blend well. Add stock & bay leaf. Season with salt & pepper to taste. Simmer slowly for 3 hours. When ready to serve, fill individual ovenproof bowls. Preheat oven to 350 F. Butter bread slices & sprinkle with Parmesan cheese & paprika. Bake in preheated oven until golden brown. Top each bowl with toast & a slice of Swiss cheese. Broil until cheese melts. Serve piping hot. THE COVEY CARMEL VALLEY ROAD, CARMEL. 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:
“Faith without works is empty – and vica versa.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1108
Calories From Fat: 788
Total Fat: 89.5g
Cholesterol: 235.4mg
Sodium: 2683mg
Potassium: 708.9mg
Carbohydrates: 43.7g
Fiber: 3.6g
Sugar: 14.5g
Protein: 26.1g