Yield: 8 Servings
|8||Individual; buttered, ovenproof casseroles|
|2 larges||Onions; chopped|
|1 cup||Very dry white wine|
|16 slices||French bread; thin|
|12 ounces||Swiss cheese; cut in small pieces|
|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, .