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Title: Soupe A L'Oignon (Onion Soup)
Yield: 8 Servings

Ingredients

      9    large, firm onions
    1/2 c  butter
      1 qt water
    1/2 c  white dinner wine ((note:
           -not sweet; ))
      2 tb beef stock base
    1/4 ts powdered mushrooms ((note:
           -we never; use this))

Instructions

Parmesan cheese ((Note: We use mozzarella or Swiss))

Peel onions; slice into thin rings (should be about 2 quarts). Saute
onions in butter in a large heavy soup kettle. When golden but not
browned add water, wine, beef stock base and powdered mushrooms.
Cover and simmer for 30 minutes. Turn into 8 small, heavy soup
bowls; sprinkle with Parmesan cheese to serve. (If bowls are heavy
and you wish to, soup may be run under the broiler to brown cheese a
little before serving.)

Makes 8 small servings.

NOTE: We always put a thick slice of French bread on top of soup,
then the cheese (mozzarella or Swiss, generously) on top of that, and
brown under broiler.

Posted by Karin Brewer. Courtesy of Fred Peters.

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