Yield: 6 Servings
|5 cups||Thinly sliced yellow onions|
|5 cups||Canned beef broth|
|½ cup||Dry white wine|
|12 slices||French bread; 3/4-inch|
|2 ounces||Swiss cheese|
|1 tablespoon||Grated onion|
|1½ cup||Grated swiss cheese|
|1 tablespoon||Melted butter|
|\N \N||Salt & pepper to taste|
Simmer onions in butter and oil in covered, heavy 4-qt pan for 15 minutes.
Uncover, raise heat, stir in salt and sugar. Cook another 30-40 minutes, stirring often, to evenly golden brown. Add flour, sprinkling and stirring for 3 minutes. In another pan, bring liquid to boil then stir into onions.
Simmer 30-40 minutes and salt and pepper to taste. TO MAKE BREAD: Place bread in pan, bake at 325 for 30 minutes. After first 15 minutes, rub each slice on both sides with cut end of garlic clove. To gratinee, bring soup liquid to boil and stir in 2 ounces swiss cheese. Pour into casserole or soup tureen. Float toast rounds on top. Sprinkle with grated cheese and melted butter. Bake at 325 for 20 minutes. Serve piping hot. Worth the trouble!
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .