1 cup butter
4 sweet onions, sliced very thin
1 red onion, sliced very thin
salt and black pepper, to taste
5 cups beef stock
2 bay leaves
1/2 pound Gruyere or other Swiss cheese, 6 slices
6 1/2 inch slices French bread, broiler toasted
4 sweet onions, sliced very thin
1 red onion, sliced very thin
salt and black pepper, to taste
5 cups beef stock
2 bay leaves
1/2 pound Gruyere or other Swiss cheese, 6 slices
6 1/2 inch slices French bread, broiler toasted
1. In a large saucepan, melt the butter over low heat. Add the onions and salt.
2. Stir to coat well with the butter, cover and cook, stirring occasionally until very tender, 20-30 minutes.
3. Uncover, raise heat slightly. Saute', stirring frequently, until the onions turn a deep caramel brown, about 1 hour. Take care not to let them burn.
4. Add stock and bay leaves, bring to a boil, reduce heat, cover and simmer for 30 minutes.
5. Preheat broiler.
6. Toast bread slices in broiler. 30 to 60 seconds per side. Set aside.
7. Discard bay leaves from soup. Add additional salt and pepper to taste.
8. Ladle into heavy, flameproof serving crocks or bowls, placed on a baking sheet or broiler tray.
9. Place 1 bread slice on top of each. Top with 1 cheese slice. Return to broiler 2-3 minutes until cheese melts and begins to brown. Serve immediately.
2. Stir to coat well with the butter, cover and cook, stirring occasionally until very tender, 20-30 minutes.
3. Uncover, raise heat slightly. Saute', stirring frequently, until the onions turn a deep caramel brown, about 1 hour. Take care not to let them burn.
4. Add stock and bay leaves, bring to a boil, reduce heat, cover and simmer for 30 minutes.
5. Preheat broiler.
6. Toast bread slices in broiler. 30 to 60 seconds per side. Set aside.
7. Discard bay leaves from soup. Add additional salt and pepper to taste.
8. Ladle into heavy, flameproof serving crocks or bowls, placed on a baking sheet or broiler tray.
9. Place 1 bread slice on top of each. Top with 1 cheese slice. Return to broiler 2-3 minutes until cheese melts and begins to brown. Serve immediately.
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Brassawe
Abbott the Absolute
Drewonimo
julie Kiernan
Smithery
L in the Southeast
Salon.com
Comments
-it MUST be Gruyere. no other cheese will do.
-take care with the bread. sliced sourdough works ok, but a big round of french bread, sliced by you, sliced medium thick then cut to fit the bowl, works best.