*  Exported from  MasterCook  *
 
                       FRENCH ONION SOUP - JARLSBERG
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Butter -- light
    1       tb           Fructose
    1       c            Wine -- white zinfandel
      1/2   ts           Pepper, ground -- fresh
    8       oz           Jarlsberg cheese -- sliced
                         Paprika
    4       lg           Onions -- spanish or
    8       md           Onions -- vidalia
    1       tb           Flour
    3       cn           Beef broth
    1                    Bread, french -- dried
    1       c            Parmesan cheese -- grated
    1       c            Swiss cheese -- grated
 
    In a large, heavy dutch oven melt the light butter
   slowly.  When melted, add the sliced onions, and
   fructose (normal table sugar may be used if desired.)
   Cover, and cook - stirring often - until the onions
   are tender but colorless.
   
    Take the top off the pan, turn the heat up to high -
   then cook the onions until the sugar caramalizes on
   them turning them a golden caramel color.
   
    Stir in the flour and make a roux.  Blend well and
   cook over medium heat for three minutes until the
   starchy flavor of the flour is cooked out.
   
    Carefully add the wine and pepper to the onions while
   stirring over high heat until the mixture comes to a
   boil and thickens.
   
    Pour in the beef broth and bring to a boil.  When the
   soup begins to boil, cover, reduce heat - and simmer
   for twenty minutes so the flavors have time to blend.
   
    To prepare for table, ladle the soup into small fire
   proof crocks or broiler safe bowls.  Float slices of
   dried French bread in the bowls then add a 1/4 c of
   each of the grated cheeses, topping it all off with a
   slice of Jarlsberg cheese. Let the slices overlap the
   sides of the bowl slightly the toasted cheese that
   runs over the side is a delicacy for most french onion
   soup lovers! Place the crocks under your broiler and
   watch carefully as the cheese on top melts, bubbles
   and begins to turn a rich dark brown on top of the
   bubbles.
   
    When you see the bubbles browing - your done.  Enjoy!
  
 
 
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