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Name: Les Halles Onion Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 c Boiling milk; Gruyere to taste **; 6 c Consomme or warm water; 1 ts Coarse salt; 5 lg Onions; 4 sl Bread (up to 6); 1/4 ts Pepper; 2 tb Flour; 4 tb Butter

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INGREDIENTS

2 c Boiling milk
Gruyere to taste **
6 c Consomme or warm water
1 ts Coarse salt
5 lg Onions
4 sl Bread (up to 6)
1/4 ts Pepper
2 tb Flour
4 tb Butter

INSTRUCTIONS

Peel and halve the onions. Place each half cut side down and slice into thin slices. Heat the butter in a large pan, add the onions and cook over medium heat until onions are golden brown. Add the flour and cook until flour is also golden brown. Add the consomme and the sal to the onions, bring to a boil. Reduce heat and simmer for 10-15 minutes. While the soup simmers, toast the bread, and place in the bottom of serving bowls, spinkle with pepper. Add boiling milk to the soup mixture, adjust the seasonings to taste, and pour over the bread. Sprinkle the top with grated gruyere cheese and serve. Or if you prefer you can place each bread slice on top as with regular French onion, sprinkle heavily with gruyere, drizzle with a bit of melted butter and place under broiled until it melts. Posted to FOODWINE Digest 30 Jan 97 by Lara on Jan 30, 1997.

NOTES

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Les Halles Onion Soup

2 c Boiling milk
 Gruyere to taste **
6 c Consomme or warm water
1 ts Coarse salt
5 lg Onions
4 sl Bread (up to 6)
1/4 ts Pepper
2 tb Flour
4 tb Butter

Peel and halve the onions. Place each half cut side down and slice into  thin slices. Heat the butter in a large pan, add the onions and cook over  medium heat until onions are golden brown. Add the flour and cook until  flour is also golden brown. Add the consomme and the sal to the onions,  bring to a boil. Reduce heat and simmer for 10-15 minutes. While the soup  simmers, toast the bread, and place in the bottom of serving bowls, spinkle  with pepper. Add boiling milk to the soup mixture, adjust the seasonings to  taste, and pour over the bread. Sprinkle the top with grated gruyere cheese  and serve. Or if you prefer you can place each bread slice on top as with  regular French onion, sprinkle heavily with gruyere, drizzle with a bit of  melted butter and place under broiled until it melts.  Posted to FOODWINE Digest 30 Jan 97 by Lara <recipelu@GEOCITIES.COM> on Jan  30, 1997.

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Nutrition

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Serving Size: 1 Serving (832g)
Recipe Makes: 1 Servings

Calories: 776
Calories from Fat: 423 (55%)

Amt Per Serving		% DV

	Total Fat 47g	63 %
	Saturated Fat 29.5g	147 %
	Monounsaturated Fat 12g
	Polyunsanturated Fat 1.9g
Cholesterol 122mg		38 %
Sodium 2682.9mg		93 %
Potassium 1132.5mg		30 %
Total Carbohydrate 84.6g		25 %
	Dietary Fiber 13.3g	53 %
	Sugars, other 71.2g
Protein 10.7g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 776

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