Oven baked onion soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Unsalted butter |
| 6 | cups | Yellow onions; thinly sliced |
| 2 | tablespoons | All-purpose flour |
| 6 | cups | Beef broth |
| ½ | cup | Dry white wine |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Fresh ground black pepper |
| 3 | tablespoons | Brandy |
| 6 | French baguette slices; toasted | |
| 6 | Gruyere cheese slices | |
| ½ | cup | Parmesan cheese; fresh grated |
Directions
Melt the butter in a soup pot. Add onions & saute' over medium heat until lightly browned. Add flour & stir to blend. Stir in broth, wine, salt & pepper. Bring to a boil.Reduce heat & simmer 10 minutes. Remove from heat & add brandy. Pre heat oven to 375 F. degrees. Place slices of bread in the bottom of 6 individual oven proof soup bowls. Ladle soup over the bread, top with Gruyere sprinkle with Parmesan. Bake until cheese melts, about 5 minutes. Serve immediately
NOTES : Nutritional Analysis per serving: 378 calories, 20 grams fat, 29 grams carbohydrates, 18 grams protein, 57 milligrams cholesterol, 1,357 milligrams sodium, 48 percent of calories from fat.
Recipe by: Stop & Smell The Rosemary, Junior League of Houston 1996 Posted to recipelu-digest Volume 01 Number 587 by "Christopher E. Eaves" <cea260@...> on Jan 23, 1998