| |
| |
| Mix of various recipes. |
| |
| 1 Extra Large |
|
Onion sliced thin |
|
| 3 tablespoons |
|
Butter or Margarine |
|
| 2 tablespoons |
|
Olive Oil |
|
| ½ teaspoon |
|
Sugar |
|
| 2 tablespoons |
|
All Purpose Flour |
|
| 2 cans |
|
Beef Broth |
|
| 1 tablespoon |
|
Cognac or Dry White Wine |
|
| ¼ cup |
|
Cognac |
|
| 4 Slices |
|
Toasted French Bread |
|
| 2 cups |
|
Coarsly Grated Swiss Cheese |
|
|
|
Salt, pepper, and parmesan cheese to taste. |
|
|
|
| |
| 1 |
In a non-stick pan over low heat, simmer the onions in butter, olive oil and a touch of sugar for 2 hours. Stir frequently adding salt and pepper to taste. Onions will turn a deep golden brown color. |
| 2 |
Sprinkle in 1 tablespoon of cognac or dry white wine. Add flour, stir in and cook at least another 5 minutes. |
| 3 |
Add broth and cognac. Simmer for 45 minutes. Season to taste. |
| 4 |
Toast rounds of french bread. Before serving, reheat broth to boiling. |
| 5 |
Sprinkle on grated swiss cheese, top with french bread and more grated swiss cheese. Finish top with parmesan cheese. |
| 6 |
Brown quickly under broiler. |
|
| |
| Servings: 4 |
| |
| Cooking Tips |
| Use various types of onions |
| Add 1/4 cup of milk. |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|