Recipe - Oven Baked Onion Soup

4 tablespoon Unsalted butter
6 cup Yellow onions; thinly cut or sliced up
2 tablespoon Allpurpose flour
6 cup Beef broth
One half cup Dry white wine
One half teaspoon Salt
One half teaspoon Fresh ground black pepper
3 tablespoon Brandy
6 French baguette slices;
toasted
6 Gruyere cheese slices
One half cup Parmesan cheese; fresh
grated

Melt the butter in a soup pot. Add onions & saute' over medium heat until
lightly browned. Add flour & stir to blend. Stir in broth, wine, salt &
pepper. Bring to a boil.Reduce heat & simmer 10 minutes. Remove from heat &
add brandy. Pre heat oven to 375 F. degrees. Place slices of bread in the
bottom of 6 individual oven proof soup bowls. Ladle soup over the bread,
top with Gruyere sprinkle with Parmesan. Bake until cheese melts, about 5
minutes. Serve immediately

NOTES : Nutritional Analysis per serving: 378 calories, 20 grams fat, 29
grams carbohydrates, 18 grams protein, 57 milligrams cholesterol, 1,357
milligrams sodium, 48 percent of calories from fat.
Recipe by: Stop & Smell The Rosemary, Junior League of Houston 1996

Posted to recipeludigest Volume 01 Number 587 by "Christopher E. Eaves"
cea260@airmail.net on Jan 23, 1998