Recipe - Onion Soup Gratineed Wcheese

5 cup Thinly cut or sliced up yellow onions
3 tablespoon Butter
1 tablespoon Oil
1 teaspoon Salt
One fourth teaspoon Sugar
3 tablespoon Flour
5 cup Canned beef broth
3 cup Water
One half cup Dry white wine
12 sl French bread; 3/4inch
2 ounce Swiss cheese
1 tablespoon Grated onion
1 One half cup Grated swiss cheese
1 tablespoon Melted butter
Salt & pepper to taste

Simmer onions in butter and oil in covered, heavy 4qt pan for 15 minutes.
Uncover, raise heat, stir in salt and sugar. Cook another 3040 minutes,
stirring often, to evenly golden brown. Add flour, sprinkling and stirring
for 3 minutes. In another pan, bring liquid to boil then stir into onions.
Simmer 3040 minutes and salt and pepper to taste. TO MAKE BREAD: Place
bread in pan, bake at 325 for 30 minutes. After first 15 minutes, rub each
slice on both sides with cut end of garlic clove. To gratinee, bring soup
liquid to boil and stir in 2 ounces swiss cheese. Pour into casserole or
soup tureen. Float toast rounds on top. Sprinkle with grated cheese and
melted butter. Bake at 325 for 20 minutes. Serve piping hot. Worth the
trouble!

CAMILLE BROWN

TIBURON, CA

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.