| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | French | Cheese/eggs | 1 | Servings |
INGREDIENTS
| 4 | lg | Onions, thinly sliced and |
| 1 | Separated into rings | |
| 1/2 | c | Butter or margarine, melted |
| 1 | tb | All-purpose flour |
| 10 3/4 | oz | Can chicken b |
| 1 | Undiluted | |
| 10 1/2 | oz | Can beef broth; undiluted |
| 2 | c | Water |
| 1 | c | Dry white wine |
| 1/8 | To | |
| 1/4 | ts | Pepper |
| 8 | (3/4-inch-thickslices french | |
| 1 | Bread, toasted | |
| 8 | sl | Mozzarella cheese |
| 1/2 | c | Grated parmesan cheese |
INSTRUCTIONS
party. Saute onion in butter in a Dutch oven until tender. Blend in flour, stirring until smooth. Gradually add chicken broth, beef broth, water, and wine. Bring to a boil; reduce heat and simmer 15 minutes. Add pepper.Place 8 ovenproof serving bowls on a baking sheet. Place 1 bread slice in each bowl; ladle soup over bread. Top with 1 cheese slice; sprinkle with Parmesan cheese. Broil 6 inches from heat until cheese melts. Yield: 8 cups. Posted to MM-Recipes Digest V5 #021 by lena36@juno.com (Lena P Mitchell) on Jan 20, 1998
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