SOUPE A L'ONION

      Title: SOUPE A L'ONION
  Categories: Soups, Vegetables
       Yield: 6 Servings
  
       4 lg Onions
     1/4 c  Dry vermouth
       1 tb Butter
            Salt and Pepper to taste
       1 tb Oil
       2 ts Oil
     1/4 ts Sugar
       1    Garlic clove
       2 tb Flour
       2 tb Cognac
       6 c  Beef broth
       1 c  Grated swiss cheese
       4 sl French bread cut 1/2" thick
  
   In a covered 4-quart saucepan, cook the thinly sliced onions slowly
   with the butter and 1 Tbs oil for about 15 minutes. Keep covered, stir
   occasionally.  Uncover and increase heat to moderate. Add sugar and
   saute onions until golden brown, about 30 minutes.  Sprinkle onions
   with flour and stir over heat for 2 or 3 minutes. Blend in hot broth
   and vermouth, season to taste. Simmer partly covered for 1 hour.
   
   Place bread slices in a 350 oven for 15 minutes. Remove and baste each
   slice with 1/2 tsp oil and rub with cut garlic clove. Return to oven
   for about 15 minutes.
   
   Before serving, add cognac to soup and divide into 4 ovenproof bowls.
   Sprinkle 1/2 cup of cheese in soup. Float slices of bread on top of
   soup and sprinkle with the remaining cheese. Bake in 325 oven 15 to
   20 minutes until hot.  Set under broiler for 2 or so minutes until
   golden brown.
   
   Posted by Bob Blaylock. Courtesy of Fred Peters.
[ add our full cookbook to your website ] [ Search The Cookbook ]