| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Soup |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Beef stock |
| 1 |
|
Bay leaf |
| 1 |
pn |
Thyme |
|
|
Salt and pepper |
| 1/4 |
lb |
Butter or margarine |
| 1 |
|
Clove garlic; minced |
| 2 |
c |
Thinly sliced onions |
|
|
Toast squares |
|
|
Shredded cheese |
INSTRUCTIONS
Combine beef stock, bay leaf, thyme, salt, and pepper, and bring to a boil.
Check flavor, and add more seasoning if desired. Melt butter or margarine
in a deep skillet or Dutch oven. Add garlic, and simmer until garlic is
browned, then discard garlic. Add onions; cover and simmer over low heat
until onions are just soft and transparent. Mix the onions and hot stock.
To serve, place toast squares in bottom of soup bowl, sprinkle with
shredded cheese, and pour soup over them. Yield: 6 cups.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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