Electronic gourmet's french onion soup

Yield: 6 servings

Measure Ingredient
1½ pounds Yellow Onions, thinly sliced
\N \N (about 5 cups)
3 tablespoons Butter
1 tablespoon Oil
1 teaspoon Salt
¼ teaspoon Sugar
3 tablespoons Flour
8 cups Boiling Brown Stock
½ cup Dry White Wine or Vermouth
3 tablespoons Cognac
\N \N Rounds of Hard Toasted Bread
2 cups Swiss Cheese, grated

1) Cook the onions slowly with the butter and oil in a covered saucepan

for 15 minutes.

2) Uncover, raise the heat to moderate and stir in the salt and sugar.

Cook for 30 to 40 minutes stirring frequently until the onions have turned and even, deep golden brown.

3) Sprinkle in the flour and stir 3 minutes.

4) Off heat, blend in the boiling liquid. Note that instead of brown stock

you may use canned beef bouillon (same quantity). Or, and equal part of

boiling water plus stock or bouillon.

5) Add the wine and season to taste. Simmer partially covered for 30 to 40

minutes or more, skimming occasionally. Correct Seasoning.

6) Set aside uncovered until ready to serve, then reheat to simmer.

7) Just before serving, stir in the cognac. Pour into french onion soup

bowls over the rounds of bread. Cover with cheese. Bake at 350 F until

cheese melts.

Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120

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