Onion Soup Gratin Recipe
Ingredients
| 4 or 5 large onions or 4 to 5 cups minced onions | ||
| Butter/Margarine | 3 Tablespoon | |
| 1/4 teaspoon peppercorns, coarsely crushed | ||
| Flour | 1 Tablespoon | |
| Beef broth | 3 Can (10oz), condensed | |
| Water | 3 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| French bread slice | 8 , toasted | |
| 1/2 cup grated Swiss cheese | ||
Directions
Mince the onions.
Heat butter or margarine in heavy saucepan over medium heat.
Add onions and peppercorns.
Cook, stirring frequently until onions are light brown.
Sprinkle onions with flour.
Cook 1 minute, stirring constantly.
Add beef broth, water and bay leaf.
Bring to a boil.
Simmer for 30 to 40 minutes.
Discard bay leaf.
Correct seasonings.
Turn soup into ovenproof soup tureen.
Place toast slices on top and sprinkle with cheese.
Place under broiler or in 400 degree oven until cheese turns golden.
Serves 6 to 8.
Heat butter or margarine in heavy saucepan over medium heat.
Add onions and peppercorns.
Cook, stirring frequently until onions are light brown.
Sprinkle onions with flour.
Cook 1 minute, stirring constantly.
Add beef broth, water and bay leaf.
Bring to a boil.
Simmer for 30 to 40 minutes.
Discard bay leaf.
Correct seasonings.
Turn soup into ovenproof soup tureen.
Place toast slices on top and sprinkle with cheese.
Place under broiler or in 400 degree oven until cheese turns golden.
Serves 6 to 8.
Chef
