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     Title: Bistro-Style Onion Soup
Categories: Soups, Vegetables
  Servings: 6

 3      T   Butter
 1      T   Oil
 4      md  -Lg. Onions, halved and
            -sliced 3/8-inch thick
 1          Clove Garlic, minced
 4      C   Veal or Beef Broth (or
            -mixture of Beef and
            -Chicken broth)
 1      C   Water
 1      C   dry White Wine
            -Water
            -Pinch each of Thyme and
            -Nutmeg
            -Black Pepper (to taste)
 6          -12 thin slices French
            -Bread, toasted
 2      C   grated Gruyere or Swiss
            -Cheese
 3      T   freshly grated Parmesan
            -Cheese

1. In a large cassorole, heat butter and oil. Add onions and toss over
Med.-high heat until slightly softened and lightly golden, about 10 minutes.
Do not burn!
2. Add the garlic and toss 1 minute. Add flour, toss to coat, and lower heat
slightly. Cook, stirring until the flour cooks through, about 3 minutes.
3. Add broth(s), water, wine, salt to taste and thyme and nutmeg. Bring to a
boil; skim off fat and froth. Simmer, partially covered, until soup is nicely
flavored, about 30 minutes. Skim again; add pepper to taste.
4. Preheat broiler. Place 6 individual servings crocks on a baking sheet and
devide soup evenly amoung them. Top each one with with a slice or two of
bread and then the cheese. Broil til cheese is bubbly and slightly golden,
about 3-4 minutes (watch carefully so cheese doesn't burn)
Serve piping hot.
Yield: 6 Servings.

  From: Crash #6 @3147 1                Date: 07-31-94 
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