Onion soup, french style
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Onion; peeled |
| ½ | cup | Butter |
| 1½ | teaspoon | Pepper, black |
| 2 | tablespoons | Paprika |
| 1 | Bay leaf | |
| ¾ | cup | Flour |
| 3 | quarts | Beef bouillon |
| 1 | cup | Wine, white |
| 2 | teaspoons | Salt |
| ½ | pounds | Swiss cheese |
| French bread | ||
| --- per Robert Reznikoff | ||
| Echonet RECIPE_CORNER echo | ||
Directions
Slice onions, ⅛ inch thick. Melt butter, place onions in it, saut# slowly for 1½ hours in a large soup pot. Add all other ingredients except bouillon, wine and salt, saut# over low heat 10 minutes more. Add bouillon and wine and simmer 2 hours. Adjust color to a brown with caramel coloring or liquid browning sauce. Season to taste with salt. Put in refrigerator overnight.
To serve: Heat soup. Fill ovenproof casser#le or individual oven- proof bowls with 1 cup soup, top with 3 one-half inch slices of French Bread and top with a slice of imported swiss cheese (Gruyere preferred). Place under broiler to brown, approximately 5 minutes at 550 degrees. This is a five star recipe!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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