Yield: 10 Servings
Measure | Ingredient |
---|---|
2⅞ ounce | Margarine |
1⅜ pounds | Onion; cut in strips |
7⅛ ounce | Flour, white |
10½ cup | Beef bouillon |
⅞ cup | Red wine |
1 \N | Salt, pepper; to taste |
3⅓ ounce | Sprinz (or other swiss cheese); shredded |
STEP ONE:
~ cut onion in fine strips - roast flour in a pan in the oven by great heat until dark brown - cold dwon flour STEP TWO:
~ roast onion and margarine - stir in flour, mix well - cold down a little bit - stir in consomme (or bouillon) , stir well - add red wine, boil for one hour - carefully puree the soup in a blender at low speed until very smooth - return to the pot and adjust the salt and pepper - serve with shredded Sprinz
NOTES : Swiss national speciality