French Onion Soup

From: (Blair Hamilton)
Date: Tue, 21 Mar 1995 14:34:28 +0000

1 1/2	pounds 	red onions, peeled and halved
  1/3	cup 	margarine or butter
3	cubes 	beef flavored bouillon
4	cups	water
  1/2	cup	dry white wine
  1/2	tsp	Worcestershire sauce
  1/2	tsp	salt
  1/2	tsp	black pepper
4	ounces	Swiss Cheese, or Gruyere
  1/4	loaf	French bread

- Slice onions, thinly.
- Melt butter in 2 quart Dutch oven.
- Slowly cook onions in butter until lightly browned, about 20 mins.
- Add Worcestershire sauce, salt, pepper to soup. Stir.
- Shred cheese.
- To serve soup, place a think slice of French bread into the bottom
  of each individual ovenware serving bowl.
- Ladle soup into bowls.  Top with a thick layer of shredded cheese.
- Place under broiler or microwave until cheese melts.
- Serve at once.


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.