| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
|
1 |
Servings |
INGREDIENTS
| 8 |
|
Onions sliced thin |
| 1 |
|
Stick margarine |
|
|
Salt and pepper to taste |
| 3 |
tb |
Flour |
| 1 |
pk |
Onion soup mix |
| 5 |
qt |
Water |
|
|
Garlic toast |
|
|
Mozzarella cheese; grated |
INSTRUCTIONS
In a large soup pot saute onions in margarine, until clear. Do not brown!!
Add salt and pepper and flour, stil until absorbed. Add soup mix and water.
Cook for 30 minutes. Pour soup over garlic toast in crocks, or oven proof
bowls. Top with grated cheese and put in oven for 3 minutes until cheese
melts. Serve immediately.
Posted to JEWISH-FOOD digest V97 #312 by NLImp@aol.com (Iara Lewin) on
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