Onion Soup Au Gratin Recipe
Ingredients
| Onions | 6 Medium, thinly sliced | |
| Butter | 3 Tablespoon | |
| Vegetable oil | 3 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Dash of nutmeg | ||
| 7 cups strong beef bouillon, hot | ||
| Dry sherry | 1/4 Cup (16 tbs) | |
| French bread slice | 6 , toasted | |
| Grated Swiss cheese | ||
| Grated Parmesan cheese | ||
Directions
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.
Serve with Parmesan cheese.
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.
Serve with Parmesan cheese.
Chef
