Oven baked onion soup

Yield: 6 Servings

Measure 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 \N French baguette slices; toasted
6 \N Gruyere cheese slices
½ cup Parmesan cheese; fresh grated

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

Similar recipes