- (Since 1999)
RECIPE SECTION - Over 10,000 Recipes




From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Serving Size: 5

1 pound Onions -- sliced
1 ounce Butter
1/4 tablespoon Olive oil
1/3 teaspoon Salt
1 tablespoon Flour
1 tablespoon Sugar
1/4 teaspoon Black pepper
1/4 teaspoon Thyme
1/8 teaspoon Sage
1 whole Bay Leaves
1/3 teaspoon Worcestershire Sauce
1/8 teaspoon Tobasco Sauce
2 cups Chicken Stock, Strong
1 quart Beef Stock, Strong
1/2 cup Red Wine
2 tablespoons Brandy
5 slices French Bread Slice -- toasted
5 ounces Gruyere Cheese -- sliced

[1) Saute Onions in Butter & Oil in a large stock pot. Do not stir too often or onions will get mushy and will not brown.

[2) When Onions start to brown, add SALT and SUGAR.....Continue to brown.....cook until dark golden brown.

[3) Add FLOUR and cook 5 minutes...

[4) Add Seasonings and Liquids, Simmer for 45 minutes.  
Adjust for flavor.

Fill soup bowl with soup, top with toasted bread slice, then with Gruyere cheese slice, and brown under broiler.

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages