onion soup
Buche de Noel
Grape Leaves
Onion soup


3 tablespoons buttor or margarine
2 cups peeled and thinly sliced onions
4 cups beef broth
4 slices french bread 1/4 inch think, crust on (I use regular toasted bread)
1 cup shredded Gruyere or Swiss cheese (I use sliced Provalone cheese)
1/2 cup grated Parmesab cheese
Serves: 4
  1. Melt butter in saucepan over medium heat. Add onions, cover, and cook, stirring
    frequently, until limp (5 minutes). Add beef broth, cover, and simmer for 10 minutes.
  2. toast bread.
  3. Set oven shelf 8 inches under broiler and heat
  4. Ladle soup into four individual oven-proof bowls and sprinkle half the shredded cheese equally among the bowls. Cut toasted bread to fit into eaqch bowl and place a slice on top of each. Cover toast with equal amounts of remaining shredded cheese and equal amounts of Parmesan cheese. Place bowls on baking sheet, and, using oven mitts, set under broiler for about five minutes, until cheese is bubbly and light brown. Using oven mitts, remove bowls from oven and swet on heat-proof surface.


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Jaime El Sabio