Ask about our Homemade Quiche du Jour served with a Weppler Farm Green Salad.

For 2 people


4 tablespoons butter
1 large onion, thinly sliced
2 tablespoons all-purpose flour
10-ounce dry white wine
1 oz port or sherry
2 cups water
Salt and pepper, to taste
4 tablespoons grated Swiss Emmenthaler or Gruyere cheese
French bread
Olive oil

· In a skillet, melt butter over low heat and sauté thinly sliced onions over medium heat for 5 to 6 minutes, stirring frequently using a wooden spoon.

· In the meantime, cut slices of French bread into 1/2 inch pieces, brush them with olive oil and toast them at 350 degrees in the oven for about 15 minutes until they are dry crusts.

· Sprinkle flour over onion slices; stir until mixed well.

· Slowly pour in brandy and dry white wine; bring to a boil, add water.

· Lower heat to medium, cover skillet and cook for 45 minutes, stirring occasionally using a wooden spoon.

· Remove from heat.

· Season with salt and pepper.

· Pour onion soup into individual bowls add bread, Swiss cheese and put under the broiler.