Onion soup #2

Yield: 8 Servings

Measure Ingredient
8 \N Individual; buttered, ovenproof casseroles
2 larges Onions; chopped
5 ounces Butter
⅓ cup Flour
8 cups Water
1 cup Very dry white wine
16 slices French bread; thin
12 ounces Swiss cheese; cut in small pieces
\N \N Salt & pepper to taste

Brown onion in butter. When brown, sprinkle with flour & stir. Add water & wine & bring to a boil for 1 minute. Place 2 slices of bread in each buttered casserole; add thick layer of Swiss cheese, salt & pepper. Add onion soup mixture. Bake at 350 for about 30 minutes or until a golden crust forms on top. Serve immediately. May be prepared a day ahead & reheated with additional wine & water during re-baking.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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