French Onion Soup
                    (Soupe a l'Oignon Gratinee)

                             This is from "SACLANT Secrets" A NATO Cookbook
                                 The author of the recipe is Anne Kerros
Servings:  6
Ingredients:

	  1 Tbsp olive oil or salad oil
	  4 Tbsp butter or oleo
	  6 lrg  onions, thinly sliced
	  6 cups beef broth, regular strength
	         salt and pepper
	1/3 cup  port wine (optional)
	1/2 cups diced Gruyere or Swiss Cheese
	1/2 cup  shredded Parmesan Cheese (or Gruyere)
                 dry-toasted French bread (see below)

Instructions:

Dry-toasted French Bread:
Cut six slices French bread, each 1/2-inch thick, to fit inside soup
bowls.  Place bread on a baking sheet.  Bake in a 325 F oven for 20 to
25 minutes until lightly toasted.

Heat oil and 2 tablespoons of the butter in a 3-quart pan over
medium-low heat.  Add onions and cook, stirring occasionally, until soft
and caramel colored but not browned (about 40 minutes).  Add broth and
bring to a boil; cover, reduce heat, and simmer for 30 minutes.  Season
to taste with salt and pepper.  Stir in the port.

Pour into six 1-1/2 to 2 cup ovenproof soup bowls.  Evenly add the diced
Gruyere and top with a piece of toast.  Sprinkle equally with the
shredded Parmesan (or Gruyere).  Melt remaining 2 tablespoons butter and
drizzle over cheese.

Bake in a 425 degree oven for ten minutes, then broil about 4 inches
from the heat until cheese is lightly browned.


(Contributed by HTYD24C@prodigy.com (MRS SHEILA A DOUCETTE) to
rec.food.recipes)