ONION SOUP

3 T. BACON DRIPPINGS

4 LARGE YELLOW ONIONS THINLY SLICED

2 T. FLOUR

½ TSP. SALT

1/8 TSP PEPPER

1 CLOVE OF GARLIC CRUSHED

1 SPRIG OF PARLSLEY

1 QT. CHICKEN BOUILLON

1 C. DRY WHITE WINE

1 T. COGNAC

½ TSP. CURRY (OPT)

 

 

SAUTE ONIONS IN BACON DRIPPINGS UNTIL SOFT.

ADD FLOUR, SALT, PEPPER AND GARLIC. COOK GOLDEN BROWN NOT BURNED.

ADD PARSLEY, CHICKEN STOCK AND WHITE WINE. SIMMER FOR 45 MINUTES.

ADD 1 T. COGNAC AND ½ TSP. CURRY, MIX WELL.

 

SERVE SOUP IN AN OVEN PROOF BOWL.PLACE TOASTED SLICE OF FRENCH BREAD ON TOP OF SOUP, SPRINKLE WITH SHREDDED PARMESAN CHEESE AND PLACE UNDER BROILER UNTIL BUBBLING AND BROWN