| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | 1 | Servings | |
INGREDIENTS
| 4 | Onions | |
| 2 | Soup spoons butter | |
| Salt | ||
| 3 | French bread, toasted for | |
| each bowl | ||
| Grated cheese: parmesan | ||
| mozzarella etc. |
INSTRUCTIONS
(very special) (translated by Lori Siegel) In butter, halfway cook the onions. Add a little water, let cook, add salt. Put through a food processor while adding a little water. Toast french bread slices. Grate the cheese. Pour liquified onions into individual terra cotta or pyrex bowls, which can go in the oven. Arrange 3 slices bread per bowl, cover generously with grated cheese. Put in the oven to melt. Posted to JEWISH-FOOD digest V96 #105 From: Daniella De Picciotto <daniela@dialdata.com.br> Date: Tue, 17 Dec 1996 11:51:05 -0200 (EDT)
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 314
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 4.9mg
Sodium: 1115.8mg
Potassium: 876.1mg
Carbohydrates: 70g
Fiber: 11.2g
Sugar: 26.4g
Protein: 8.6g