Recipe - Au Pied De Cochon Re (French Onion Soup)

2 tablespoon (One fourth stick) unsalted butter
One fourth cup Vegetable oil
3 One half pound Onions, thinly cut or sliced up
2 cup Dry wine
6 cup Chicken stock or canned
Lowsalt broth


12 1/2inch thick French Bread
Baguette slices, toasted
1 cup Gruye're Cheese (about 4 oz)

Melt butter with oil in heavy large pot over medium heat. Add onions, cover
and cook until lightly colored, stirring occasionally, about 45 minutes.
Add wine and bring to boil, scraping up any browned bits. Cook 5 minutes.
Add browned bits. Cook 5 minutes. Add stock and bring to simmer. Simmer
uncovered 1One half hours. Season to taste with salt and pepper. (Can be
prepared 1 day ahead. Cover and refrigerate. Bring to simmer before
continuing.)

Preheat broiler. Ladle soup into boilerproof bowls. Top with slices of
toasted French bread. Sprinkle with grated Gruyere cheese. Broil until
cheese melts. Serve immediately.

SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II

Shared by Cate Vanicek

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip