Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Butter, light
1 tb Fructose
1 c Wine, white zinfandel
1/2 ts Pepper, ground, fresh
8 oz Jarlsberg cheese, sliced
1 Paprika
4 lg Onions, spanish or
8 md Onions, vidalia
1 tb Flour
3 cn Beef broth
1 Bread, french, dried
1 c Parmesan cheese, grated
1 c Swiss cheese, grated

In a large, heavy dutch oven melt the light butter slowly. When
melted, add the sliced onions, and fructose (normal table sugar may
be used if desired.) Cover, and cook - stirring often - until the
onions are tender but colorless.

: Take the top off the pan, turn the heat up to high - then cook
the onions until the sugar caramalizes on them turning them a golden
caramel color.

: Stir in the flour and make a roux. Blend well and cook over
medium heat for three minutes until the starchy flavor of the flour
is cooked out.

: Carefully add the wine and pepper to the onions with stirring
over high heat until the mixture comes to a boil and thickens.

: Pour in the beef broth and bring to a boil. When the soup
begins to boil, cover, reduce heat - and simmer for twenty minutes so
the flavors have time to blend.

: To prepare for table, ladle the soup into small fire proof
crocks or broiler safe bowls. Float slices of dried French bread in
the bowls then add a 1/4 c of each of the grated cheeses topping it
all off with a slice of Jarlsberg cheese. Let the slices overlap the
sides of the bowl slightly the toasted cheese that runs over the side
is a delicacy for most french onion soup lovers!

: Place the crocks under your broiler and watch carefully as the
cheese on top melts, bubbles and begins to turn a rich dark brown on
top of the bubbles.

: When you see the bubbles browing - your done. Enjoy!

From: Rob Stewart Date: 08-02-94

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