SOUPE A L'OIGNON GRATINEE |
Course : Vegetables
Serves: 4 |
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Ingredients:
4 tablespoons Butter |
2 large White bermuda onions -- Thinly sliced |
3 ounces Dry sherry |
1 Quart beef consomme |
4 pieces Toasted bread croutons |
4 Cup Thin slices gruyere cheese |
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Preparation / Directions:
Melt the butter in a 1-1/2-quart saucepan and saute the onions until they begin to color. Add the sherry and cook 2 minutes. Add the beef consomme and simmer 30 minutes. At serving time, preheat oven to 400 F. Ladle the soup into 8-ounce ovenproof crocks. Float a crouton on top of each and cover with a slice of Gruyere. Bake in a preheated oven until the cheese is melted and golden brown. Serve while hot.
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