MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Mimi's Cafe French Market Onion Soup
Categories: Copycat, Soups
     Yield: 6 Servings

   1/4 c  Butter
     3 md White onions; sliced
    42 oz Beef broth (3 cans)
     1 ts Salt
   1/4 ts Garlic powder
     3 tb Kraft grated parmesan cheese
     6 sl French bread (baguette);
          - up to 12 sl
     6 sl Swiss cheese
     6 sl Mozzarella cheese
     6 tb Parmesan cheese; shredded

 You might not imagine a tough World War II flying ace would open a
 restaurant called "Mimi's," but that's exactly what happened in the
 70's. Arthur J. Simms flew spy missions over France during the war
 and helped liberate a small French town near Versailles. After the
 war Arthur ran the commissary at MGM studios in Hollywood, stuffing
 the bellies of big-time celebrities like Judy Garland, Clark Gable,
 and Mickey Rooney. He later joined his son Tom in several restaurant
 ventures including one called "French Quarter" in West Hollywood.
 This was the prototype for the French-themed Mimi's Cafe. In 1978,
 the first Mimi's opened in Anaheim, California. Today there's over 40
 Mimi's in the chain with a new one opening every other week; all of
 them serving this amazing onion soup that can now be part of your
 culinary repertoire. Oui!

 Sauté onions in melted butter in a large soup pot or saucepan for 15
 to 20 minutes or until onions begin to brown and turn transparent.

 Add beef broth, salt, and garlic powder to onions. Bring mixture to a
 boil, then reduce heat and simmer uncovered for 1 hour. Add the
 grated parmesan cheese in the last 10 minutes of cooking the soup.

 When soup is done, preheat oven to 350°F and toast the French bread
 slices for about 10 to 12 minutes or until they begin to brown. When
 bread is done, set oven to broil.

 Build each serving of soup by spooning about 1 cup of soup into an
 oven-safe bowl. Float a toasted slice or two of bread on top of the
 soup, then add a slice of Swiss cheese on top of that. Place a slice
 of mozzarella on next and sprinkle 1 tb shredded parmesan cheese over
 the top of the other cheeses.

 Place the soup bowl on a baking sheet and broil for 5 to 6 minutes or
 until the cheese begins to brown.

 Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
 Mimi#047s#040Cafe#253#040French#040Market#040Onion#040Soup.txt>

MMMMM