Subj : Mimi's Cafe French Market Onion Soup
To   : All
From : Ben Collver
Date : Thu Sep 18 2025 08:30:45

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