list of ingredients :

1 large pineapple, ripe, leaves reserved, peeled, cored, and cut into chunks
3 pears, peeled, halved, and cored
2 cups cooled camomile tea
1/2 cup fragrant dessert wine (recommended: Muscat de Beaumes de Venise or Sauternes)
Honey
Freshly squeezed lemon juice

Cooking Recipe:

In a food processor, combine the pineapple and pear chunks. Puree until smooth and strain through a fine sieve into a bowl. Add the tea and wine and mix. Add honey and lemon juice a little bit at a time to taste. Chill until very cold. Serve in bowls or martini glasses, garnishing each bowl with 2 pineapple leaves, sticking up like rabbit ears.

Ingredients:
White onions - 1/2 lb (sliced)
Butter - 1/4 Cup
Corn oil - 2 Tablespoons
Flour - 3 Tablespoons
Chicken broth - 4 cups
Beef broth - 4 cups
French Bread Slices - 8
Swiss cheese (shredded)
Parmesan cheese (grated)

Recipe:
Saute onions in butter and oil until onions are transparent, but not well browned.

When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously.

Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven-proof bowls.

Float a slice of bread atop each serving. Mix equal parts of cheese to smooth paste and spread over bread. Place all bowls on oven rack 4" from broiler heat and broil until cheese melts. Serve.