Title: Soupe L'oignon Gratine
Categories: None
Yield: 4 Servings

4 lg Onions
2 tb Oil
2 oz Butter
1 1/2 oz Flour
2 1/4 qt Meat bouillon; (use cubes
-per package instructions)
4 sl Almost stale bread
5 oz Grated swiss cheese
3 tb Porto or Sherry
Salt/Pepper to taste

1. Peel and cut onions in fine slices

2. Melt 1 1/4 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 1/2 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 on Jan
4, 1998