Foods Recipes

1/4 c Butter 6 x Medium cooking

onion sliced 1 ts Sugar 1 tb All purpose flour

1 c Dry white wine 4 c Beef broth

1/4 ts Pepper 6 x 1/2 in day old

french bread 2 c Grated swiss cheese 1/2 c Grated parasean cheese

1 x Paprika

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. -----

-BARB DAY GWHP32A 1 pk Yeast

1/4 ts Ginger

1/4 ts Sugar

3 c Better for Bread flour

1/2 c Wheat flour

2 tb Gluten

1 ts Salt

1 tb Dried minced onion

1/2 c Kraft French Onion

-Spreadery Cheese -Snack +1 Tablespoon 1 Egg;(or 1/4 c Egg Beaters)

1 tb Vegetable oil

10 1/2 oz Cond.French Onion soup, heat

Add all ingredients into the pan in the order listed. Select white bread and push "Start." Wonderful for sandwiches or any-meal accompaniments, this bread can also rovide a spectacular presentation from first- course French onion soup for a haute cuisine dinner. Spread 1 full-round slice per person with butter (or Kaplan's Better Than Butter) and dust with grated Parmesan cheese. Cut circles out of the centers with a coffee can, place outer rings and circles on a cookie sheet and slide under an oven broiler to brown. To serve: put one cutout in the bottom of each soup bowl, ladle in hot soup, then place the crusty outer rings atop the bowls. Shared by Barb Day

3 Eggs

Walnut sized piece of butter 1 oz Grated Gruyere or Cheddar

-cheese ------------------------------FOR THE CROUTONS------------------------------ 1/2 Slice White Bread

1 tb Oil

French omelettes are quite thick, so the size of the pan is important, for a 3 egg omelette you need a 5-inch frying pan, 10-inches for a 6 egg omelette and so on.

Cut the bread into small squares of about half to quarter of an inch. Fry them in oil gently and remove from the pan as soon as they turn golden. Wipe the pan out and put in the butter. In a bowl lightly beat the three eggs. Heat the butter until it hisses. The moment it stops hissing pour in the three beaten eggs and with the back of a fork, scramble them in the hot butter for about a minute until all the egg is cooked. When it looks sort of soft scrambled addd the cheese, sprinkle over the croutons and season. While the middle is still a little moist, fold it with a palette knife or fork and tip it onto a warm plate. The omelette will go on cooking for another 35 seconds to a minute after you have taken it out so unless you like eggy shoe leather, take it out of the pan just before it is cooked. It is a wonderful omelette, slightly soft in the middle, crunchy and cheesy.

3 Eggs

Walnut sized piece of butter 1 oz Grated Gruyere or Cheddar

-cheese ------------------------------FOR THE CROUTONS------------------------------ 1/2 Slice White Bread

1 tb Oil

French omelettes are quite thick, so the size of the pan is important, for a 3 egg omelette you need a 5-inch frying pan, 10-inches for a 6 egg omelette and so on. Cut the bread into small squares of about half to quarter of an inch. Fry them in oil gently and remove from the pan as soon as they turn golden. Wipe the pan out and put in the butter. In a bowl lightly beat the three eggs. Heat the butter until it hisses. The moment it stops hissing pour in the three beaten eggs and with the back of a fork, scramble them in the hot butter for about a minute until all the egg is cooked. When it looks sort of soft scrambled addd the cheese, sprinkle over the croutons and season. While the middle is still a little moist, fold it with a palette knife or fork and tip it onto a warm plate. The omelette will go on cooking for another 35 seconds to a minute after you have taken it out so unless you like eggy shoe leather, take it out of the pan just before it is cooked. It is a wonderful omelette, slightly soft in the middle, crunchy and cheesy.

3 ea Egg

1 tb Butter

Mix eggs slightly. Heat butter in a small skillet until brown. Quickly pour eggs in. Stir lightly until set on bottom. Let stand over heat a few seconds to lightly brown bottom. Fold in half. Season with salt and pepper.