| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Belgian | Soup | 4 | Servings |
INGREDIENTS
| 2 | lg | Red onions; sliced |
| 6 | tb | Butter |
| 3 | c | Chicken stock |
| 1 | Bottle beer | |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 4 | Thick slices French bread | |
| Grated Parmesan cheese |
INSTRUCTIONS
In a large saucepan, saute onion in butter until soft. Add chicken stock, beer, salt and pepper. Cover and simmer about 30 minutes. Adjust seasonings. Broil bread on one side about 3 inches from heat. Turn, sprinkle generously with Parmesan cheese, and broil 1-2 minutes more, until lightly browned. Pour soup into bowls. Add cheese-covered bread. Makes 4 servings. Source: Lon Hall's "Cooking With Beer" from CompuServe. Date: Sun, 23 Jun 1996 20:11:15 GMT From: Linda Place <placel@worldnet.att.net> MC-Recipe Digest V1 #126 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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