Onion Soup with Roquefort Croutons

INGREDIENTS:

• 1/4 cup butter or margarine


• 3 onions, thinly sliced


• 1/2 cup minced green onions


• 1/4 cup flour


• 1-1/2 teaspoons paprika


• 6 cups chicken broth


• 1 cup dark beer


• 1 French bread baguette, sliced


• Olive oil


• 8 ounces Swiss cheese, grated


• 8 ounces Roquefort cheese, crumbled

TO PREPARE:

1.  Melt butter or margarine in a large saucepan.  Add both onions and cook over medium heat until soft but not brown, 5-7 minutes.
2.  Add the flour and cook for 2 minutes, stirring constantly.  Blend in the paprika, chicken broth and beer.  Bring to a boil.  Reduce heat and simmer for 1 hour, uncovered.
3.  Preheat oven to 350 degrees.  Brush bread slices with oil and toast for 12-15 minutes, until golden.  Combine cheeses and spread thickly on the toasts.  Broil until melted and bubbling.  Place 1 to 2 in each bowl and pour hot soup over toasts.  Serve immediately.

SERVES:  6

<< Yesterday’s Recipe: Grits and Greens
View More Recipes >>