Onion soup

Yield: 6 servings

Measure Ingredient
5 cups Thinly sliced onions
5 tablespoons Butter
1 tablespoon Oil
1 teaspoon Flour
1 teaspoon Salt
1 teaspoon Dijon-style mustard
1 teaspoon Pepper
6 cups Beef broth
1 cup Sherry
2 tablespoons Grated swiss cheese
1 tablespoon Freshly grated parm. cheese

In a deep skillet saute onions in butter and oil for 30-40 minutes or until they are well browned. Stir in flour, salt, mustard, and pepper to taste and cook the mixture for 2 minutes. Pour in the beef broth and sherry, and cook the soup over low heat, stirring until it comes to a boil. Simmer it for 30 minutes.

Divide the soup among 6 individual flameproof soup bowls. Put in thick slice of French bread, toasted, in each bowl and top each slice with 2 T grated swiss cheese and 1 T parmesean cheese. Put the bowls under a preheated broiler for 1-2 minutes. or until the cheese is melted and lightly browned.

Similar recipes