Yield: 8 Servings
| Measure | 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 |
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, .