TZUTC: -0700   
   MSGID: 33506.fidonet_cooking@1:105/500 2d31de87   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   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 celebreties 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!   
        
     Saute 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:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
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