| 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
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”