| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Swiss |
Soups & ste, To post |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
(Heaping) Butter |
| 2 |
sm |
Onions; thinly sliced |
| 1 |
ts |
Flour |
| 3 |
c |
Beef Broth Or Water |
|
|
Salt And Pepper; to taste |
| 2 |
|
Thin Toast Slices |
| 1 |
tb |
Parmesan Or Swiss Cheese; grated |
INSTRUCTIONS
Melt the butter in a saucepan and add the onions. Cook very slowly,
stirring occasionally with a wooden spoon. The secret of a perfect onion
soup lies in how the onions are cooked. They must be thoroughly cooked and
still be soft and of a light golden color before any liquid is added. Then,
stir in the flour and cook a little. Pour in the beef broth, add salt and
freshly ground pepper to taste, and simmer for 10 to 15 minutes. Correct
the seasoning, if needed. Place slices of toast in soup tureen, sprinkle
with cheese, and pour the soup over it. Gratin in a moderately hot oven or
under the broiler.
Serves 4 to 6
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
billspa@icanect.net
Recipe by: The Greenbrier Hotel
Posted to MC-Recipe Digest V1 #784 by Bill Spalding <billspa@icanect.net>
on Sep 17, 1997
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