Foods Recipes

4 1/2 lb Onions, chopped

3 c Vegetable shortening

2 qt Water

1 tb Salt

1 t Pepper

3 qt Beef stock

25 ea Toast slices

1 1/2 c Parmesan cheese, grated

Simmer onions in shortening until light brown. Cover with water and cook for 10 minutes in covered pan. Add seasonings and beef stock. Cut slices of toast into fancy shapes and place one in each soup plate. Pour the hot soup over, sprinkle with cheese and serve. Source: Chef's Guide to Quantity Cookery - J. H. Breland : (c) 1947 Harper & Brothers

2 lg Onions, peeled

1 Garlic clove, peeled

1 oz Margarine

2 ts Tlour

15 fl Beef stock or water with

3/4 Beef stock cube

Salt and black pepper pn Caster sugar, optional -----TOPPING----- 2 Slices of bread or toast

2 tb Grated Gruyere, or other

-cooking cheese

Cut the onions into thin rings, then halve these so they are easier to eat. Crush the garlic clove. Heat the margarine in a saucepan, then add the onions and garlic and cook steadily for about 10 minutes, or until the onions are golden in colour. Stir well so these do not burn. Add the flour, blend with the onions then pour in the stock or water. Bring the liquid to the boil add the stock cube, if using this a little seasoning and the sugar. Cover the pan and simmer gently for 20 to 25 minutes, or until the onions are tender. Spoon into individual soup bowls, top with the bread or toast and cheese. Serve at once or place under the grill for 1 to 2 minutes only to melt the cheese. Do not leave for too long a period, otherwise the cheese becomes ` stringy'. Source: Marguerite Pattens Marvellous Meals, Yours Magazine, UK

2 tb Oil

2 md Onions

1/2 ts Thyme

2 Bay leaves

Salt (to taste) Pepper, white (to taste) 1 qt Stock, chicken

6 sl Bread, French, toasted

3 c Cheese, Gruyere, grated

Heat oil in a skillet and add the onions. Cook and toss until clear. Add thyme and bay leaves. Cook until the onions turn light brown. Add the chicken stock and simmer for 20 minutes. Add salt and pepper to the soup to taste. Pour into bowls, add croutons and top with cheese. Run under hot broiler until the cheese melts and begins to turn brown. (Hint: The better the cheese the better the soup. And the better cheeses are the ones that run over the side of the bowl and "crisp" up into a tasty treat all by itself.) Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerard Crozier, Crozier's Restaurant, New Orleans

1/4 c Butter

1 t Sugar

1 c Dry white wine

1/4 ts Pepper

2 c Grated swiss cheese

Paprika 6 x Medium cooking onion sliced

1 tb All purpose flour

4 c Beef broth

6 x 1/2 in day old french bread

1/2 c Grated parasean cheese

In large Dutch oven over medium heat, melt butter. Add onions and sugar. Cover and cook, stirring occaisionally, 30 minutes or until onions are tender but not colored. Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel colour (10 to 15 minutes) DO NOT LET ONIONS BURN. Stir in flour until well blended. Gradually add wine; cook, stirring constantly, until mixture boils and thickens. Stir in beef broth and pepper; bring to boil. Reduce heat to low. Cover and simmer 15 minutes. Ladle soup into 6, 1-1/2 cup oven proof bowls. Top each with bread slice; sprinkle with swiss cheese and parmaean cheeses and paprika. Place bowls on jelly roll pan. Broil until cheese melts and bubbles.

2 ea Medium onions 1/2 ts Kitchen Bouquet

2 ea Chicken boullion cubes 2 ea Beef bouillion cubes

1 qt Water

Slice onions finely, sautee in butter until tender. Add water, boullion cubes, and Kitchen Bouquet. Simmer 20 minutes, add croutons and serve. Toast bread slices under broiler. Spread with butter, salt, pepper, garlic, paprika and Parmesan cheese. Dice. Mrs. John P. Elberti -----