Recipes

Combine and refrigerate (keeps up to 2 days)

¼ cup mayonnaise
1 green onion (chopped)
1 teaspoon lemon juice
1 clove garlic (finely chopped)

Sauté onions in butter until brown; add flour, salt, pepper, garlic, sugar. Cook over med. Heat until mixture is brown. Add parsley, thyme, stock and wine. Simmer for 45 mm. Add cognac. Put toasted bread in soup bowls, sprinkle parmesan cheese over them. Pour in soup. Add mozzarella on top. Broil in oven until cheese is brown.

4 Large onions (thinly sliced)
dash Salt and pepper
3 tbsp. Butter
2 Garlic cloves (crushed)
2 tbsp. Flour
1 tsp. Sugar
1 tsp. Parsley
1 tsp. thyme
1 quart Chicken stock or consommé
1 cup Dry white wine
1 tbsp. Cognac
Parmesan cheese or cheddar
6 slices French bread (cubed, toasted into croutons)
Swiss or mozzarella cheese

Sauté onions until brown. Add flour then soup, water and wine. Simmer for at least 2 hours. Put in Onion soup bowls or oven proof bowls. Put a bread Rusk on top of soup, Va slice Swiss cheese, grated mozzarella, and sprinkle with parmesan. Bake at 400F for 10 minutes or until cheese is browned.