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ONION
SOUP
1-1/2 lbs. or about 5 c. onions, thinly sliced
3 T. butter
1 T. oil
1 t. salt
1/4 t. sugar (encourages browning)
3 T. flour
2 qts. boiling beef bouillon
1/2 c. dry white wine or dry white vermouth
Salt and pepper to taste
3 T. cognac
Rounds of toasted french bread
1-2 c. grated Swiss or Parmesan cheese
1. Cook the onions slowly with the butter and oil in a covered saucepan
for 15 minutes.
2. Uncover, raise heat to moderate, and stir in salt and sugar. Cook for
30-40 minutes, stirring frequently., until the onions have turned an even,
deep, golden brown.
3. Sprinkle in flour and stir for 3 minutes.
4. Off heat, blend in boiling liquid. Add the wine and season to taste.
Simmer partially covered for 30-40 minutes or more.
5. Just before serving, stir in the cognac. Pour into individual crockery
bowls, float the toast rounds on top, covered with grated cheese and run
under broiler for a minute or two, until cheese melts.
Serve piping hot.
6-8 servings
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