Soup – Onion Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: PER PERSON:
2 T. butter
1 large onion, finely sliced
1 ½ cups broth or stock (your choice)
salt and pepper, to taste
1 tsp. to 1 T. (to taste) Madeira wine
2 slices French bread, oven dried
2 T. Gruyere cheese, grated
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Directions: |
Directions:Heat butter. Add onions and sauté until they turn golden. Do not burn the onions or the soup will be bitter. Cover the browned onions with cold broth; bring to a boil and simmer for 45 minutes. Add seasonings and Madeira. At the bottom of a fire-proof dish, put a slice of dried French bread. Sprinkle with 2 tsp. Gruyere. Add about 6 oz. of soup. Let the bread come to the top of the dish; top with second slice of bread and then sprinkle with 4 tsp. Gruyere. Put under the broiler for 2 to 3 minutes. Serve very hot. Remember to put one-third of the Gruyere on the bottom slice of bread and two-thirds on the top slice, no matter what amount of soup you are making. You can make this in a large tureen, if you multiply the ingredients per person. |
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Notes: |
Personal
Notes: When I mentioned to my cousin Sasha that I was working on this cookbook, he gave me some of his wife June's recipes. June was a wonderful cook. June passed away but memories of her good cooking and the recipes she made live on. – Katherine Liner
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