Soupe � L'Oignon Gratin�e
Source of Recipe
From "A Treasury of Great Recipes" by Mary and Vincent Price
List of Ingredients
- 3 Tbsp bacon drippings
- 4 large onions, chopped
- 2 Tbsp flour
- � tsp salt
- 1/8 tsp pepper
- 1 clove garlic, minced
- A sprig of parsley
- A pinch of thyme
- 1 quart good chicken or beef stock
- 1 cup dry white wine
- 1 Tbsp Cognac
- One slice French bread, toasted, for each serving
- Grated Gruy�re cheese
- Grated Parmesan cheese
Instructions
- In a deep saucepan, heat the bacon drippings. Saut� the onions in the drippings. Cook over medium heat until onions are soft. Add the flour, salt, pepper, and minced garlic. Cook until mixture is golden brown but not burned.
- Add parsley, thyme, chicken or beef stock, and wine, and simmer for 45 minutes. Add the Cognac.
- Serve in individual ovenproof bowls with one slice toasted French bread in each. Top bread with grated Gruy�re, and top that with grated Parmesan. Place in a very hot oven until cheese melts and forms a brown crust.
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