Yield: 4 Servings
|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.
STEMMONS FREEWAY NORTH, DALLAS. From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .