“Recipes from France,” Friend, June 1971, 7
4 medium-size onions
2 tablespoons butter
1 quart water
8 slices toast
Slice onions very fine and brown lightly in butter. Add water and boil gently for ten minutes.
Place one slice of toast in an individual baking dish. Cover with grated cheese and a little onion soup. Place one more slice of toast in dish and fill with onion soup. Top each baking dish with grated cheese. Place in a hot oven (350º) for ten minutes. Serve in baking dishes. Makes 4 servings.
1/2 pound bar sweet dark chocolate
4 egg whites
1 egg yolk
Place chocolate in top of double boiler over hot but not boiling water. When chocolate is melted, stir in egg yolk.
Beat egg whites until very stiff. Continue beating as you add the chocolate mixture to the egg whites.
Place mixture in a gelatin mold or bowl. Let stand in a cold place for two hours before serving. Makes 4 servings.