Yield: 6 servings
Measure | Ingredient |
---|---|
1 pounds | Onions, thinly sliced |
2 cups | Dry white wine |
2 tablespoons | Butter |
6 cups | Beef stock, 3 cups diluted |
\N \N | With 1 cup water |
6 \N | 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