Soupe a l'oignon gratinee #2

Yield: 4 Servings

Measure Ingredient
6 Onions
½ pounds Butter
3 tablespoons Flour
1 cup White wine
4 cups Beef stock
1 Bay leaf
Salt
White pepper
4 slices Sourdough French bread
Parmesan cheese; grated
Butter
Paprika
4 slices Swiss cheese

Saute sliced onions in butter. Add flour & white wine. Blend well. Add stock & bay leaf. Season with salt & pepper to taste. Simmer slowly for 3 hours. When ready to serve, fill individual ovenproof bowls. Preheat oven to 350 F. Butter bread slices & sprinkle with Parmesan cheese & paprika.

Bake in preheated oven until golden brown. Top each bowl with toast & a slice of Swiss cheese. Broil until cheese melts. Serve piping hot.

THE COVEY

CARMEL VALLEY ROAD, CARMEL.

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

Similar recipes