Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Yellow Onions, thinly sliced 3 tb Flour
(about 5 cups) 8 c Boiling Brown Stock
3 tb Butter 1/2 c Dry White Wine or Vermouth
1 tb Oil 3 tb Cognac
1 ts Salt Rounds of Hard Toasted Bread
1/4 ts Sugar 2 c Swiss Cheese, grated

1) Cook the onions slowly with the butter and oil in a covered
saucepan
for 15 minutes.

2) Uncover, raise the heat to moderate and stir in the salt and sugar.
Cook for 30 to 40 minutes stirring frequently until the onions have
turned and even, deep golden brown.

3) Sprinkle in the flour and stir 3 minutes.

4) Off heat, blend in the boiling liquid. Note that instead of brown
stock
you may use canned beef bouillon (same quantity). Or, and equal
part of
boiling water plus stock or bouillon.

5) Add the wine and season to taste. Simmer partially covered for 30
to 40
minutes or more, skimming occasionally. Correct Seasoning.

6) Set aside uncovered until ready to serve, then reheat to simmer.

7) Just before serving, stir in the cognac. Pour into french onion
soup
bowls over the rounds of bread. Cover with cheese. Bake at 350 F
until
cheese melts.

Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
315-786-1120

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