-----FRENCH ONION SOUP----- 45 g Butter 1 tb Light olive oil 750 g Onions, thinly sliced 1 t Salt 2 ts Plain flour 7 c Beef stock 1/2 c Dry white wine Freshly ground pepper -----ONION SOUP GRATINEE----- Rounds of french bread, - baked or toasted 125 g Gruyere or Emmentaler - cheese, finely sliced French Onion Soup: ÿÿÿÿÿÿ Melt the butter and oil in a large heavy saucepan. Add the onions and allow them to cook very slowly until softened and golden, stirring occasionally. Do not allow them to brown. Sprinkle with salt and stir in the flour. When blended allow to cook over a moderate heat for 3 mins. Remove from the heat and stir in stock. Add the wine. Season with pepper. Cover the pot and allow to simmer for 30-40 mins, skimming the surface of the soup occasionally. While the soup is cooking, bake the bread slices on a baking sheet in a moderately slow oven 160 C for about 30 mins until crisp and lightly colored. Serve the bread with the soup. Cheese Gratinee: ÿÿÿÿÿ Place prepared bread into a soup tureen or bowls. Pour boiling soup over the bread. Scatter the cheese over the top and place under a hot griller until the cheese melts and browns lightly. Serve immediately. FROM: New Idea Magazine.
| 
