Title: Soupe a L'oignon Gratinee #2
Categories: Soup
Yield: 4 Servings

6 Onions
1/2 lb Butter
3 tb Flour
1 c White wine
4 c Beef stock
1 Bay leaf
Salt
White pepper
4 sl Sourdough French bread
Parmesan cheese; grated
Butter
Paprika
4 sl 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 . Downloaded from
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