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Onion Soup Au Gratin

Cool.Cook's picture
  Onions 6 Medium, thinly sliced
  Butter 3 Tablespoon
  Vegetable oil 3 Tablespoon
  Sugar 1 Tablespoon
  Salt 1 Teaspoon
  Nutmeg 1 Dash
  Hot strong beef bouillon 7 Cup (112 tbs)
  Dry sherry 1⁄4 Cup (4 tbs)
  French bread slice 6 , toasted
  Grated swiss cheese 1 Tablespoon
  Grated parmesan cheese 1 Tablespoon

Preheat oven to 300°.
Saute onions in butter and oil until soft Add sugar, salt, and nutmeg and tost well. Cook down slightly, until the onions are golden brown.
Add hot bouillon and bring to a boil. Simmer 10 minutes.
Add the sherry. Season to taste.
Ladle soup into 6 ovenproof soup bowls. Top each with a slice of French bread Place approximately 2 tablespoons Swiss cheese on top of bread. Cook in a 300° oven for 10 minutes or until cheese melts and bubbles.

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