Soupe a l'oignon gratinee #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| 2 | larges | White Bermuda onions; thinly sliced |
| 3 | ounces | Dry sherry |
| 1 | quart | Beef consomme |
| 4 | Toasted bread croutons; 2-1/2 inch diameter | |
| 4 | slices | Gruyere cheese; thin |
Directions
Melt the butter in a 1-½-quart saucepan and saute the onions until they begin to color. Add the sherry and cook 2 minutes. Add the beef consomme and simmer 30 minutes. At serving time, preheat oven to 400 F. Ladle the soup into 8-ounce ovenproof crocks. Float a crouton on top of each and cover with a slice of Gruyere. Bake in a preheated oven until the cheese is melted and golden brown. Serve while hot.
L 'ENTRECOTE
STEMMONS FREEWAY NORTH, DALLAS. From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .
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