ALTHOUGH onion soup is a classic recipe known to every good restaurateur, we include it here because our version is a particular favorite with many of our patrons. It is a delicious soup for a variety of occasions and very helpful for those who have spent the night devoting themselves a bit too rnuch to "rosy Bacchus." Served in generous portions, a good onion soup is an excellent restorative. To serve two to four:




4 large white onions
Unsalted butter
4-5 cups hot CLEAR MEAT CONSOMMÉ
French bread or rolls
Grated Swiss cheese (Gruyère or Emmenthaler)

PEEL the onions and slice them very thin. Heat a good lump of butter in a heavy saucepan or in a casserole from which the soup can be served. Sauté the onions in this until they are golden brown but do not let them burn. Stir them frequently.

Meanwhile, spread with butter 2 or 3 slices.of French bread per serving, and sprinkle them with a thick coating of grated cheese. Place them on a baking sheet and brown in a 400' F. oven.

Add the hot consommé to the onions, and pour the souf into a hot turcen if you are not serving it from the pot in which it was made. Add the toasted bread, cheese side up, and place the tureen in the oven for a few minutes. Serve immediately into heated soup bowls.





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La Cuisine Chantraine