Title: Oven Baked Onion Soup
Categories: None
Yield: 6 Servings

4 tb Unsalted butter
6 c Yellow onions; thinly sliced
2 tb All-purpose flour
6 c Beef broth
1/2 c Dry white wine
1/2 ts Salt
1/2 ts Fresh ground black pepper
3 tb Brandy
6 French baguette slices;
-toasted
6 Gruyere cheese slices
1/2 c Parmesan cheese; fresh
-grated

Melt the butter in a soup pot. Add onions & saute' over medium heat until
lightly browned. Add flour & stir to blend. Stir in broth, wine, salt &
pepper. Bring to a boil.Reduce heat & simmer 10 minutes. Remove from heat &
add brandy. Pre heat oven to 375 F. degrees. Place slices of bread in the
bottom of 6 individual oven proof soup bowls. Ladle soup over the bread,
top with Gruyere sprinkle with Parmesan. Bake until cheese melts, about 5
minutes. Serve immediately

NOTES : Nutritional Analysis per serving: 378 calories, 20 grams fat, 29
grams carbohydrates, 18 grams protein, 57 milligrams cholesterol, 1,357
milligrams sodium, 48 percent of calories from fat.
Recipe by: Stop & Smell The Rosemary, Junior League of Houston 1996

Posted to recipelu-digest Volume 01 Number 587 by "Christopher E. Eaves"
on Jan 23, 1998