Parisienne Onion Soup
|Vegetable oil||3 Tablespoon|
|Onions||3 Cup (48 tbs), quartered|
|Beef stock||4 Cup (64 tbs)|
|Vermouth||1⁄2 Cup (8 tbs)|
|French bread slices||1 Cup (16 tbs)|
|Swiss cheese||1 Tablespoon, grated with shredding disk|
|Grated parmesan cheese||1 Tablespoon|
Place oil and onions in a frying pan, cover, and cook over low heat until soft, about 10 minutes.
Remove lid, turn up heat and brown bnions until they are a rich, mahogany brown, about 10 minutes or longer.
Stir every 2 to 3 minutes and do not burn.
Add stock and simmer 1 hour.
Stir in vermouth.
Place soup in bowls.
Add a slice of French bread to each and sprinkle with a mixture of Swiss and Parmesan cheeses.
Place bowls in a hot oven or under broiler until cheese melts.