Soupe a l'oignon gratinee #1

Yield: 4 Servings

Measure Ingredient
4 tablespoons Butter
2 larges White Bermuda onions; thinly sliced
3 ounces Dry sherry
1 quart Beef consomme
4 Toasted bread croutons; 2-1/2 inch diameter
4 slices Gruyere cheese; thin

Melt the butter in a 1-½-quart saucepan and saute the onions until they begin to color. Add the sherry and cook 2 minutes. Add the beef consomme and simmer 30 minutes. At serving time, preheat oven to 400 F. Ladle the soup into 8-ounce ovenproof crocks. Float a crouton on top of each and cover with a slice of Gruyere. Bake in a preheated oven until the cheese is melted and golden brown. Serve while hot.

L 'ENTRECOTE

STEMMONS FREEWAY NORTH, DALLAS. From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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