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Instructions |
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Heat oil and butter in a large heavy skillet; sauté onions until tender but do not brown. Sprinkle onions with seasonings and flour; stir until flour is absorbed.
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Add stock and simmer partially covered until onions are cooked. Just before serving stir in vermouth.
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Pour soup into individual crocks. Arrange toast and Swiss cheese with Parmesan cheese.
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Broil until cheese is melted.
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Originally Submitted
1/10/2012
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