Recipe - French Onion Soup Gratinee

2 tablespoon Butter
1 tablespoon Olive oil
4 lg Onions; thinly cut or sliced up
1 teaspoon Sugar
One fourth cup Allpurpose flour
3 Three fourths cup Beef stock
One fourth cup Dry white wine
Salt and freshly ground
pepper
2 tablespoon Brandy

TOPPING
4 Thick slices French bread
1 Clove garlic; cut in half
2 tablespoon Butter
One half cup Grated Gruyere cheese

From: Anja Wolle A.C.Wolle@SOTON.AC.UK

Date: Tue, 2 Jul 1996 11:34:34 +0100
Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989

Heat the butter and oil in a large heavy pan, add the onions, stir well and
cover. Cook gently for 15 minutes, then remove the lid and sprinkle in the
sugar. Continue to cook, stirring often, until the onions are deep golden
brown. Sprinkle in the flour, stir for 2 minutes, then gradually blend in
the stock and wine. Season with salt and pepper to taste. Cover and simmer
for 20 minutes. Meanwhile rub the bread with the garlic. Butter the bread,
sprinkle with grated cheese and grill (broil) until melted. Place the bread
in heated bowls. Stir the brandy into the soup and pour into the bowls.
Serve at once.

EATL Digest 1 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.