Title: Soupe a L'oignon Gratinee #1
Categories: Vegetable
Yield: 4 Servings

4 tb Butter
2 lg White Bermuda onions;
-thinly sliced
3 oz Dry sherry
1 qt Beef consomme
4 Toasted bread croutons;
-2-1/2 inch diameter
4 sl Gruyere cheese; thin

Melt the butter in a 1-1/2-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.

L 'ENTRECOTE

STEMMONS FREEWAY NORTH, DALLAS.

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.