---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SOUP: FRENCH ONION SOUP (AU PIED DE COCHON RE
  Categories: French, Alcohol, Cheese, Soups, Ethnic
       Yield: 6 servings
  
       2 tb (1/4 stick) unsalted butter
     1/4 c  Vegetable oil
   3 1/2 lb Onions, thinly sliced
       2 c  Dry wine
       6 c  Chicken stock or canned
            Low-salt broth
 
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      12    1/2-inch thick French Bread
            Baguette slices, toasted
       1 c  Gruye're Cheese (about 4 oz)
  
   Melt butter with oil in heavy large pot over medium heat. Add onions, cover
   and cook until lightly colored, stirring occasionally, about 45 minutes.
   Add wine and bring to boil, scraping up any browned bits. Cook 5 minutes.
   Add browned bits.  Cook 5 minutes. Add stock and bring to simmer. Simmer
   uncovered 1-1/2 hours. Season to taste with salt and pepper. (Can be
   prepared 1 day ahead.  Cover and refrigerate.  Bring to simmer before
   continuing.)
   
   Preheat broiler.  Ladle soup into boilerproof bowls. Top with slices of
   toasted French bread.  Sprinkle with grated Gruyere cheese. Broil until
   cheese melts. Serve immediately.
   
   SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II
   
   Shared by Cate Vanicek
  
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