Onion Soup Basquaise

Serves: 9
Total Calories: 324


2 small French bread rolls, thinly sliced
1/3 cup cooking oil or olive oil
4 medium onions, cut in 1/2-inch-thick slices
1/2 pound Swiss cheese, grated (4 cups)
3 (10 3/4-ounce) cans beef consommé
3 cans water


Place bread slices on a cookie sheet and bake at 250° for about 40 minutes. While the bread is baking, heat oil in a frying pan and sauté onions until they are limp. Remove bread slices from oven; increase temperature to 350°.

In a 3- to 4-quart casserole, layer half the toasted bread slices; top with half the onions, then half the Swiss cheese. Repeat layers.

In a separate pan, mix consommé and water and heat to boiling on the stove. Gently pour hot consommé over layers in casserole. Bake casserole, uncovered, at 350° for 30 minutes.

Note: The soup puffs up as it bakes, so do not fill casserole too full. Leave at least 2 inches between soup and top of casserole.

Nutritional Facts:

Serves: 9
Total Calories: 324
Calories from Fat: 143

This Onion Soup Basquaise recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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