Recipe#338

Servings:
Pansize:
Temperature:
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INGREDIENTS

4 med. size onions, chopped
1/2 stick oleo
1 Tbsp. oil
4 boullion cubes (beef or chicken)
4 cups boiling water
3 Tbsp. flour
1 Tbsp. sugar
1 Tbsp. Worcestershire sauce
1 tsp. prepared mustard
1 tsp. salt
1 tsp. pepper
1/4 cup sherry or dry white wine
french bread, diagonally sliced pieces
croutons
swiss cheese, sliced

INSTRUCTIONS

Saute on very low heat 4 med. size chopped onions in 1/2 stick oleo and 1 Tbsp. oil. Use heavy boiler. Make up stock by using 4 boullion cubes in 4 cups boiling water. Use 3 heaping tablespoons flour and make thin paste, using some of the broth. In a cup mix together 1 Tbsp. sugar; 1 Tbsp Worcestershire sauce; 1 tsp. prepared mustard; 1 tsp. salt, 1 tsp. pepper and 1/4 cup sherry or dry white wine. When onions are light golden brown. Add flour paste and stir well. Add broth and other mixed ingredients - cover and simmer for 30 - 40 minutes. put diagonally sliced piece of french bread in bottom of individual crock soup bowls and add a cupful of onion soup - top with croutons and a then a slice of swiss cheese. Put in preheated oven 325 degrees until cheese is thoroughly melted.

NOTE: Soup may be frozen.