Please Visit Our Sister Sites:


3 lb. onions, thinly sliced
1 1/2 sticks or 3/4 c. butter
1 Tbsp. flour
6 c. brown stock or beef broth
1/3 c. dry red wine
1/2 tsp. thyme, crushed
salt and pepper to taste

In a large heavy saucepan, cook onions in butter over
moderate heat, stirring occasionally, for 40 to 45 minutes or
until they are a caramel color. Sprinkle flour over the onions
and cook the mixture, stirring, for 2 minutes. Stir in brown
stock or beef broth, red wine, thyme and salt and pepper to
taste. Cover the kettle and simmer the soup for 30 minutes.
Divide the soup among 6 individual flameproof soup bowls. Put
a thick slice of French bread (toasted) in each bowl and top
each with 2 tablespoons grated Gruyere cheese and 1 tablespoon
freshly grated Parmesan cheese. Put the bowls under a preheat-
ed broiler for 1 to 2 minutes or until the cheese is melted and
lightly browned.

This is a recipe from our database at Cookbooks On/Line!

1,000,000+ free recipes and free software at:

Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.

Help Us Improve The Database!
If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much):
Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great!
Was this recipe an exact duplicate of another recipe in the database? Yes No
Was this recipe incomplete, incorrect, or confusing in any way? Yes No
Short comment about this recipe: (50 characters or less.)
Thanks for your help!