"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Onion Soup Recipe

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This recipe for Onion Soup, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorraine (Luis) Bertron
Added: Wednesday, May 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 large yellow onions, sliced thin.
1-tablespoon oil
4-tablespoon butter or margarine
6 cups beef broth, salt and pepper
1/3-cup port wine
cup diced Gruyere or Swiss cheese
Dry toasted French bread
cup shredded Parmesan cheese

Directions:
Directions:
Cook onions slowly in oil and 2-Tblsp butter until limp and caramel colored but not browned. Takes about 30 minutes. Add broth and bring to a boil. Reduce heat, cover and simmer 30 minutes. Add salt, pepper and port. Pour into bowls (oven proof). Sprinkle diced Gruyere cheese into bowls and set a piece of toast on top. Sprinkle with shredded cheese, Gruyere and Parmesan. Melt 2 tblsp. butter and drizzle over top. Place bowls in 425-degree oven for 10 minutes then broil about 4 inches from heat until cheese browns on top.



Personal Notes:
Personal Notes:
Lorraine got this recipe from Efrom at Hotel Cantieri in Italy where we stayed in 1966.

 

 

 

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