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.