Onion soup #2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | 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 |
| Salt & pepper to taste | ||
Directions
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, .