Yield: 6 servings
|¼ cup||Butter, light|
|1 cup||Wine, white zinfandel|
|½ teaspoon||Pepper, ground, fresh|
|8 ounces||Jarlsberg cheese, sliced|
|4 larges||Onions, Spanish OR|
|8 mediums||Onions, Vidalia|
|3 cans||Beef broth|
|1 \N||Bread, French, dried|
|1 cup||Parmesan cheese, grated|
|1 cup||Swiss cheese, grated|
In a large, heavy dutch oven melt the light butter slowly. When melted, add the sliced onions, and fructose (normal table sugar may be used if desired.) Cover, and cook - stirring often - until the onions are tender but colorless.
Take the top off the pan, turn the heat up to high - then cook the onions until the sugar caramalizes on them turning them a golden caramel color.
Stir in the flour and make a roux. Blend well and cook over medium heat for three minutes until the starchy flavor of the flour is cooked out.
Carefully add the wine and pepper to the onions with stirring over high heat until the mixture comes to a boil and thickens.
Pour in the beef broth and bring to a boil. When the soup begins to boil, cover, reduce heat - and simmer for twenty minutes so the flavors have time to blend. To prepare for table, ladle the soup into small fire proof crocks or broiler safe bowls. Float slices of dried French bread in the bowls then add a ¼ c of each of the grated cheeses topping it all off with a slice of Jarlsberg cheese. Let the slices overlap the sides of the bowl slightly the toasted cheese that runs over the side is a delicacy for most french onion soup lovers! Place the crocks under your broiler and watch carefully as the cheese on top melts, bubbles and begins to turn a rich dark brown on top of the bubbles.
When you see the bubbles browing - your done. Enjoy! From: Rob Stewart Date: 08-02-94 Posted by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120 In ILink Cuisine Conference