Onion Soup Cyrano - The New York Times Cookbook
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Description: A French style, simple recipe making four servings, at RecipeSource.
RecipeSource: Onion Soup Cyrano RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * Onion Soup Cyrano Recipe By : The new York Times Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Onions -- sliced 1/2 Cup Butter 1 1/2 Quarts Beef stock Salt Freshly ground black pepper 4 Slices French Bread -- toasted 1/2 Cup Grated Parmesan cheese 1. Preheat oven to hot (400F) 2. Saute the onions in four tablespoons of the butter until golden, stirring often. 3. Add the stock and boil 10 minutes. Season to taste with salt and pepper. 4. Place the toast in one large or four small casseroles, add the soup and sprinkle with cheese. Dot the top with the remaining butter 5. Bake until the top is golden brown. - - - - - - - - - - - - - - - - - - NOTES : More important than onions in a good onion soup is the beef stock with which it is made. If the stock is rich and full-bodied the onions become secondary.
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