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.
MRS R.M. (DONNA) MC GRAW
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .