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Name: Perrys (San Fran) Onion Soup Gratinee
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 4 c Chicken stock, or canned; 1 tb olive oil; 1 ts Sugar; Salt; 3 tb Brandy; 18 sl (thick) (up to 32) (about 1; 1/2 c Dry sauterne; 4 c Beef stock, or canned; 1/4 c Butter; Black Pepper freshly ground; 1 ts Salt; 1/4 c Flour; 8 lg Yellow onions, thinly sliced; 6 Croutons (to 8) of

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INGREDIENTS

4 c Chicken stock, or canned
1 tb olive oil
1 ts Sugar
Salt
3 tb Brandy
18 sl (thick) (up to 32) (about 1
1/2 c Dry sauterne
4 c Beef stock, or canned
1/4 c Butter
Black Pepper ; freshly ground
1 ts Salt
1/4 c Flour
8 lg Yellow onions, thinly sliced
6 Croutons (to 8) of

INSTRUCTIONS

Place onions in a covered saucepan with butter and olive oil over low heat and cook, stirring occasionally, until soft, about 30 minutes. Remove cover, add salt and sugar, and cook until onions are golden brown, about 1 to 1 1/2 hours, stirring frequently to prevent burning. Stir in flour and cook an additional 5 minutes. In a separate saucepan over high heat, bring chicken and beef stocks to a boil. Add Cooked onions and sauterne, return to a boil, then cover, reduce heat, and simmer 45 minutes. Before serving add brandy and salt and pepper to taste. Preheat broiler. Ladle soup into individual ovenproof crocks, filling nearly to tops. Add a crouton to each bowl and cover with 3 or 4 slices of cheese to cover entire top of crock. Place crocks in a broiling pan and position under broiler until cheese melts, browns lightly, and forms a crust over top of crock. Serves 6 to 8 Source: James McNair, Bar & Grill Cookbook, Exciting New Recipes from San Franciscos Bar & Grill Restaurants Typos by Brenda Adams Recipe by: James McNair, Bar & Grill Cookbook Posted to MC-Recipe Digest V1 #377, by Brenda Adams on Fri, 17 Jan 1997.

NOTES

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Perrys (San Fran) Onion Soup Gratinee

4 c Chicken stock, or canned
1 tb olive oil
1 ts Sugar
 Salt
3 tb Brandy
18 sl (thick) (up to 32) (about 1
1/2 c Dry sauterne
4 c Beef stock, or canned
1/4 c Butter
 Black Pepper freshly ground
1 ts Salt
1/4 c Flour
8 lg Yellow onions, thinly sliced
6 Croutons (to 8) of

Place onions in a covered saucepan with butter and olive oil over low heat  and cook, stirring occasionally, until soft, about 30 minutes. Remove  cover, add salt and sugar, and cook until onions are golden brown, about 1  to 1 1/2 hours, stirring frequently to prevent burning. Stir in flour and  cook an additional 5 minutes.    In a separate saucepan over high heat, bring chicken and beef stocks to a  boil. Add Cooked onions and sauterne, return to a boil, then cover, reduce  heat, and simmer 45 minutes. Before serving add brandy and salt and pepper  to taste.    Preheat broiler.    Ladle soup into individual ovenproof crocks, filling nearly to tops. Add a  crouton to each bowl and cover with 3 or 4 slices of cheese to cover entire  top of crock. Place crocks in a broiling pan and position under broiler  until cheese melts, browns lightly, and forms a crust over top of crock.    Serves 6 to 8 Source: James McNair, Bar & Grill Cookbook, Exciting New  Recipes from San Franciscos Bar & Grill Restaurants Typos by Brenda Adams  <adamsfmle@sprintmail.com>  Recipe by: James McNair, Bar & Grill Cookbook    Posted to MC-Recipe Digest V1 #377, by Brenda Adams  <adamsfmle@sprintmail.com> on Fri, 17 Jan 1997.

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Nutrition

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Serving Size: 1 Serving (20g)
Recipe Makes: 8 Servings

Calories: 89
Calories from Fat: 56 (63%)

Amt Per Serving		% DV

	Total Fat 6.2g	8 %
	Saturated Fat 3.7g	19 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.3g
Cholesterol 15.3mg		5 %
Sodium 41.8mg		1 %
Potassium 22.1mg		1 %
Total Carbohydrate 6.4g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 6.1g
Protein 0.6g		1 %
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: 89

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