French Onion Soup.

6 medium onions     

       Salt and pepper

Butter or margarine

Small slices crisp toasted French bread

4 cups beef or chicken stock.

Grated parmesan or hard gruyere cheese

2 cups dry white wine or stock

Peel onions and slice thinly. Melt 4 Tbsps. butter, in heavy kettle, or Dutch oven. Brown onions, in the butter. Add stock, and wine; bring to boil; and then simmer 1/2 hour, or until onions are tender. Season, to taste. Put in large earthenware casserole or individual casseroles. Top with toast, sprinkle with cheese, and dot with butter. Put in moderate oven, 350 F., about 10 minutes. Serve with more cheese. Makes, about: 11/2 quarts.

©Al (Alex- Alexander) D. Girvan. All rights reserved.