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SWISS ONION SOUP
Cook 2 lb onions, thinly sliced, in 1/2 cup butter until soft.
Sprinkle 3/4 cup flour over onions, stirring constantly.
One cup at a time, pour 6 cups beef stock on onions, mixing quickly. Add salt and pepper to taste and 1 1/2 tsp. paprika. Simmer at least 2 hours.
Add 8 oz. dark beer; bring to serving temperature.
Dust 12 slices buttered bread with Parmesan cheese; toast.
Pour soup into 12 bowls; add slice of toast to each, sprinkle with additional Parmesan cheese.
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