Soupe l'oignon gratine
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Onions |
| 2 | tablespoons | Oil |
| 2 | ounces | Butter |
| 1½ | ounce | Flour |
| 2¼ | quart | Meat bouillon; (use cubes per package instructions) |
| 4 | slices | Almost stale bread |
| 5 | ounces | Grated swiss cheese |
| 3 | tablespoons | Porto or Sherry |
| Salt/Pepper to taste | ||
Directions
1. Peel and cut onions in fine slices 2. Melt 1¼ oz butter in a large casserole. add the onions and cook slowly for 6 or 7 min. until lightly golden in color.
3. Powder the onions with the flour. mix for about 3 min. Little by little pour in the bouillon. Cook for about 20 min, stirring occassionly, adding salt and pepper (taste mixture).
4. In a fry pan heat the oil and the rest of the butter. Brown the bread in this mixture.
5. Add the Porto and ½ the cheese to the soup, stir well and pour into individual bowls. Place grilled bread on top of each bowl and sprinkle remaining cheese on top.
6. Bake in a moderately hot oven until cheese has melted nicely.
7. Serve immediately. Enjoy with a good red wine.
Merci Petits Pratiques Hachette.
Posted to FOODWINE Digest by William Mcquesten <lunery@...> on Jan 4, 1998