Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Butter 1/4 c Port
2 lb Spanish onions; sliced 2 ts Thyme leaves
1 ts Sugar Salt pepper to taste
1/4 c Flour 12 Thick slices sourdough
8 c Beef stock Baguette
2 c Apple cider 3 c Grated Oka cheese

In Dutch oven, melt butter over medium-high heat. Saute onions and
sugar 25 minutes, or until golden in colour.
Sprinkle with flour; cook, stirring 3 minutes. Stir in stock, cider,
ort and thyme; bring to boil, stirring frequently. Reduce heat and
simmer, covered 10 minutes. Add salt and peppr to taste.
Ladle soup into 6 ovenproof soup bowls; set on baking sheet. Top
each with 2 bread slices; sprinkle with 1/2 cup of the cheese. Broil
until cheese melts. Serve immediately.
Source: Vancouver Sun March 15/95

From the collection of Karen Deck
Submitted By KAREN DECK On 08-22-95

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