We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Assurance after all is no more than a full-grown faith; a masculine faith that grasps Christ’s promise with both hands – a faith that argues like the good centurion, if the Lord “speak the word only,” I am healed. Wherefore then should I doubt? (Matt. 8:8).
J.C. Ryle

You must not exhort your congregation to do whatever the Bible requires of them as though they could fulfill those requirements on their own, but only as a consequence of the saving power of the cross and the indwelling, sanctifying power and presence of Christ in the Person of the Holy Spirit
Jay Adams

Benniganne’s Onion Soup

0
(0)

CATEGORY CUISINE TAG YIELD
Meats, Dairy Dutch Soups-, Onion 8 Servings

INGREDIENTS

—–WALDINE VAN GEFFEN VGHC42A—–
1/2 lb Firm white onions; sliced
1/4 c Butter
2 tb Corn oil
3 tb Flour
1 qt Chicken broth
1 qt Beef broth
8 sl French bread
Swiss cheese; shredded
Parmesan; grated

INSTRUCTIONS

Saute onions in butter and oil until onions are transparent, but not well
browned. When tender, turn heat to lowest point and sprinkle with flour,
stirring vigorously. Pour into Dutch oven and stir in broths. Heat
thoroughly and divide among 8 oven-proof bowls. Float a slice of bread atop
each serving. Mix equal parts of cheese to smooth paste and spread over
bread. Place all bowls on oven rack 4" from broiler heat and broil until
cheese melts. Serve at once. Leftover soup freezes well up to 6 months.
Source: Gloria Pitzer
Posted to recipelu-digest Volume 01 Number 480 by Jan Crow
<jccrow@hypercon.com> on Jan 08, 1998

A Message from our Provider:

“Plan ahead — It wasn’t raining when Noah built the ark.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?