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SOUPE A L'ONION
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Amount Measure Ingredient -- Preparation Method
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4 lg Onions
1/4 c Dry vermouth
1 tb Butter
Salt and Pepper to taste
1 tb Oil
2 ts Oil
1/4 ts Sugar
1 Garlic clove
2 tb Flour
2 tb Cognac
6 c Beef broth
1 c Grated swiss cheese
4 sl French bread cut 1/2" thick
In a covered 4-quart saucepan, cook the thinly sliced
onions slowly with the butter and 1 Tbs oil for about
15 minutes. Keep covered, stir occasionally. Uncover
and increase heat to moderate. Add sugar and saute
onions until golden brown, about 30 minutes. Sprinkle
onions with flour and stir over heat for 2 or 3
minutes. Blend in hot broth and vermouth, season to
taste. Simmer partly covered for 1 hour.
Place bread slices in a 350 oven for 15 minutes.
Remove and baste each slice with 1/2 tsp oil and rub
with cut garlic clove. Return to oven for about 15
minutes.
Before serving, add cognac to soup and divide into 4
ovenproof bowls. Sprinkle 1/2 cup of cheese in soup.
Float slices of bread on top of soup and sprinkle with
the remaining cheese. Bake in 325 oven 15 to 20
minutes until hot. Set under broiler for 2 or so
minutes until golden brown.
Posted by Bob Blaylock. Courtesy of Fred Peters.
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