OVEN BAKED ONION SOUP
Soups and Vegetables:
Oven-Baked Onion Soup
from Stop and Smell the Rosemary...
Recipes and Traditions to Remember
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INGREDIENTS:
4 tablespoons unsalted butter
6 cups thinly sliced yellow onions
2 tablespoons all-purpose flour
6 cups beef broth
1/2 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons brandy
6 slices French bread, toasted
6 slices Gruyere cheese
2 ounces Parmesan cheese, freshly grated (1/2 cup)
TO PREPARE:
Melt butter in a soup pot. Add onions and saute over medium
heat until lightly browned. Add flour and blend. Stir in beef
broth, wine, salt, and pepper. Bring to a boil. Reduce heat
and simmer 10 minutes. Remove from heat and add brandy.
Preheat oven to 375 degrees. Place slices of bread in the
bottom of 6 individual ovenproof soup bowls. Ladle soup over
bread, top with Gruyere, and sprinkle with Parmesan. Bake until
cheese melts, about 5 minutes. Serve immediately.
SERVES 6
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Copyright 1996 The Junior League of Houston, Inc. All rights
reserved.
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