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FRENCH ONION SOUP (GREAT CHEFS)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Oil
2 md Onions
1/2 ts Thyme
2 Bay leaves
Salt (to taste)
Pepper, white (to taste)
1 qt Stock, chicken
6 sl Bread, French, toasted
3 c Cheese, Gruyere, grated
Heat oil in a skillet and add the onions. Cook
and toss until clear.
Add thyme and bay leaves. Cook until the onions
turn light brown.
Add the chicken stock and simmer for 20 minutes.
Add salt and pepper to the soup to taste.
Pour into bowls, add croutons and top with
cheese. Run under hot broiler until the cheese melts
and begins to turn brown.
(Hint: The better the cheese the better the soup.
And the better cheeses are the ones that run over the
side of the bowl and "crisp" up into a tasty treat all
by itself.)
Source: Great Chefs of New Orleans, Tele-record
Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gerard Crozier, Crozier's Restaurant,
New Orleans
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