Recipe By : Time-Life Cookbook Series "The Cooking of Provincial France"
6 large Yellow Onions -- thinly sliced
1/4 cup Butter
6 cups homemade Beef Stock
1 teaspoon Worcestershire sauce
1/2 teaspoon Salt
1/4 teaspoon freshly ground Black Pepper
6 slices French Bread
6 slices Gruyere cheese
Grated fresh Parmesan Cheese
In a large Dutch oven, saute onions in butter until tender and lightly browned; DO NOT BURN. Add stock, Worcestershire sauce, salt and pepper; cover and simmer 20 minutes or until flavors are well-blended.
Preheat oven to 425 degrees. Taste the soup and adjust seasonings if needed. Toast the bread lightly on both sides under the broiler 6 inches from the heat. Ladle soup into 6 oven-proof bowls and place one slice of toast on top of each. Top with one slice of cheese; sprinkle with Parmesan. Bake 10-12 mnutes or until cheese melts and is browned and bubbly.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved