Subj : St. Pepin 08
To   : All
From : Dave Drum
Date : Sun Feb 21 2021 01:28:32

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Jacques Pepin's Onion Soup Gratinee
 Categories: Vegetables, Poultry, Breads, Cheese
      Yield: 4 servings

      2 tb Unsalted butter
      3 lg Onions; sliced
      7 c  Unsalted chicken stock
    1/2 ts Sea salt
    1/2 ts Fresh ground pepper
     16 sl Baguette
     10 oz Gruyere; grated on the large
           - hole side of a box grater

  Melt the butter in a large saucepan and saute the onions
  over medium high heat for about eight minutes or until
  they are lightly browned.

  Add stock, salt and pepper (if your stock is salted, do
  not add additional salt) and boil gently for about 15
  minutes.

  In the meanwhile, pre-heat the oven to 400+#F.

  Toast the baguette slices in the oven.

  Place one or two slices of baguette in the bottom of
  each of four ovenproof crocks.

  Add 1/4 cup of grated cheese to each crock and place the
  crocks on a cookie sheet.

  Ladle the onion and stock mixture into the crocks.

  Top with the remaining grated cheese, pressing some of
  the cheese against the lip of each crock.

  Bake for 35 to 45 minutes or until cheese is beautifully
  browned.

  In the last few moments, place the remaining baguette
  slices in the oven to warm.

  Serve the soup immediately with the toasted slices of
  baguette.

  RECIPE FROM: https://www.food.com

  Uncle Dirty Dave's Archives

MMMMM

.... Food is an extension of nationalist and ethnic feelings.

--- BBBS/Li6 v4.10 Toy-5
 * Origin: Prism bbs (1:261/38)

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