Onion soup, french style

Yield: 8 Servings

Measure Ingredient
3 pounds Onion; peeled
½ cup Butter
1½ teaspoon Pepper, black
2 tablespoons Paprika
1 \N Bay leaf
¾ cup Flour
3 quarts Beef bouillon
1 cup Wine, white
2 teaspoons Salt
½ pounds Swiss cheese
\N \N French bread
\N \N --- per Robert Reznikoff
\N \N Echonet RECIPE_CORNER echo

Slice onions, ⅛ inch thick. Melt butter, place onions in it, saut# slowly for 1½ hours in a large soup pot. Add all other ingredients except bouillon, wine and salt, saut# over low heat 10 minutes more. Add bouillon and wine and simmer 2 hours. Adjust color to a brown with caramel coloring or liquid browning sauce. Season to taste with salt. Put in refrigerator overnight.

To serve: Heat soup. Fill ovenproof casser#le or individual oven- proof bowls with 1 cup soup, top with 3 one-half inch slices of French Bread and top with a slice of imported swiss cheese (Gruyere preferred). Place under broiler to brown, approximately 5 minutes at 550 degrees. This is a five star recipe!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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