| 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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