Soupe a l'oignon gratinee #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Onions | |
| ½ | pounds | Butter |
| 3 | tablespoons | Flour |
| 1 | cup | White wine |
| 4 | cups | Beef stock |
| 1 | Bay leaf | |
| Salt | ||
| White pepper | ||
| 4 | slices | Sourdough French bread |
| Parmesan cheese; grated | ||
| Butter | ||
| Paprika | ||
| 4 | slices | Swiss cheese |
Directions
Saute sliced onions in butter. Add flour & white wine. Blend well. Add stock & bay leaf. Season with salt & pepper to taste. Simmer slowly for 3 hours. When ready to serve, fill individual ovenproof bowls. Preheat oven to 350 F. Butter bread slices & sprinkle with Parmesan cheese & paprika.
Bake in preheated oven until golden brown. Top each bowl with toast & a slice of Swiss cheese. Broil until cheese melts. Serve piping hot.
THE COVEY
CARMEL VALLEY ROAD, CARMEL.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .
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