Name: Soupe L'oignon Gratine
Ingredients: 4 lg Onions; 2 tb Oil; 2 oz Butter; 1 1/2 oz Flour; 2 1/4 qt Meat bouillon; (use cubes per package instructions); 4 sl Almost stale bread; 5 oz Grated swiss cheese; 3 tb Porto or Sherry; Salt/Pepper to taste

I am not here singling out those who have a so-called “weight problem.” Those of us who can eat what we please without gaining weight may be more guilty of gluttony and indulging the appetites of the body than the person who struggles –often with failure – to control his appetite for food. On the other hand, the overweight person should not excuse his failure. We should all examine ourselves as to whether we eat and drink to the glory of God, recognizing that our bodies are the temples of the Holy Spirit.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Swiss		4	Servings

INGREDIENTS

4	lg	Onions
2	tb	Oil
2	oz	Butter
1 1/2	oz	Flour
2 1/4	qt	Meat bouillon; (use cubes per package instructions)
4	sl	Almost stale bread
5	oz	Grated swiss cheese
3	tb	Porto or Sherry
		Salt/Pepper to taste

INSTRUCTIONS

1. Peel and cut onions in fine slices
2. Melt 1 1/4 oz butter in a large casserole. add the onions and cook
slowly for 6 or 7 min. until lightly golden in color.
3. Powder the onions with the flour. mix for about 3 min. Little by little
pour in the bouillon. Cook for about 20 min, stirring occassionly, adding
salt and pepper (taste mixture).
4. In a fry pan heat the oil and the rest of the butter. Brown the bread in
this mixture.
5. Add the Porto and 1/2 the cheese to the soup, stir well and pour into
individual bowls. Place grilled bread on top of each bowl and sprinkle
remaining cheese on top.
6. Bake in a moderately hot oven until cheese has melted nicely.
7. Serve immediately. Enjoy with a good red wine.
Merci Petits Pratiques Hachette.
Posted to FOODWINE Digest  by William Mcquesten <lunery@INAME.COM> on Jan
4, 1998

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