3 onions, small dice
Salt and pepper
3 Tbsps. margarine
Toasted French bread slices
1 Tbsp. flour
3/4 cup grated
Gruyere cheese
2 cups each light, cream and milk
In a large saucepan, cook onions in the margarine 5 minutes. Blend in flour to make a roux and bring to boil. Simmer 10 minutes. Season the soup to taste. Put the toast in a tureen. Pour the soup over toast, and sprinkle with cheese. Sprinkle some coarse pepper over top. Makes: 4 servings.
©Al (Alex-Alexander) D. Girvan. All rights reserved.
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