Recipes from Golden Pheasant Inn
Erwinna, Pennsylvania
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| | Prep Time: 1 hr | | Yield: 8 servings | |
Ingredients:
3 oz unsalted butter
1 lb yellow onions thinly sliced
1 Tbsp all-purpose flour
1 1/2 quarts chicken stock
salt
freshly ground black pepper
16 slices French baguette toasted
3 oz Swiss cheese grated
3 oz Provolone cheese grated
3 oz Emmental cheese grated
Instructions:
Melt the butter in a heavy 4-quart sauce pan. Add onions and sauté over low heat until soft. Sprinkle in flour and stir. Pour in the stock. Season with salt and pepper. Cover and cook over low heat for 45 minutes. Stir occasionally.
Divide soup into 8 flameproof bowls. Place 2 slices of toasted bread on top of each bowl.
Mix cheeses together in bowl. Sprinkle soup with cheeses. Place bowls under broiler until cheese is melted and browned. Serve immediately.
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