au pied de cochon's onion soup

Categories
Soup/stew
Vegetable
Cheese/eggs
Yield
6 servings
MeasureIngredient
1 pounds Onions, thinly sliced
2 cups Dry white wine
2 tablespoons Butter
6 cups Beef stock, 3 cups diluted
  With 1 cup water
Slices bread 1/2" thick
2 cups Gruyere cheese

Cook onions, wine and butter, uncovered, in oven at 350, stirring once or twice, until onions are soft and liquid is almost evaporated; about 1 hour. Preheat the broiler with the rack set about 6 inches from the heat. Bring the stock to a boil. Distribute the onions amongst 6 onion soup bowls. Ladle the stock over the onions; top with bread. Sprinkle with cheese and broil till cheese is melted.

Submitted By SHARON VERRALL On 01-14-95

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