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
 

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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