Soupe l'oignon gratine

4 Servings

Ingredients

Quantity Ingredient
4 larges Onions
2 tablespoons Oil
2 ounces Butter
1½ ounce Flour
2¼ quart Meat bouillon; (use cubes per package instructions)
4 slices Almost stale bread
5 ounces Grated swiss cheese
3 tablespoons Porto or Sherry
Salt/Pepper to taste

Directions

1. Peel and cut onions in fine slices 2. Melt 1¼ 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 ½ 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@...> on Jan 4, 1998

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