_Minestra di Cipolla alla Francese_
4 large onions
4 tablespoons of vegetable oil or meat drippings
1/4 lb. Swiss or American brick cheese, grated
1 quart to 3 pints soup stock or boiling water
4 slices of stale bread toasted, salt, pepper
Peel the onions and slice them very thin. Fry them slowly in the fat
until they are a uniform golden brown, using a kettle deep enough to
hold the water afterwards. When the onions are thoroughly fried add
the hot water, cover and let simmer at least three-quarters of an
hour, seasoning to taste. The onions will make a clean brown liquor
without the use of any meat but soup stock may be used instead of
water, or beef extract or bouillon cubes may be added to the water if
a meat soup is preferred.
Put the soup in a hot tureen, add the toast cut into triangles and
sprinkle it over with the grated cheese. Serve as soon as the toast
and cheese have been added.