| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Soup | 6 | Servings |
INGREDIENTS
| 4 | lg | Onions; sliced thin |
| 4 | cn | (10-oz) condensed beef broth |
| 1/2 | c | Dry sherry |
| 1 | ds | Pepper |
| 4 | tb | Butter |
| 2 | ts | Worcestershire sauce |
| 3/4 | c | Parmesan cheese |
| 6 | sl | Swiss cheese |
INSTRUCTIONS
Saute onions in butter until transparent, about 20 minutes. Add broth, sherry, pepper & Worcestershire. Bring to a boil. Simmer 10 minutes, covered. To serve, place slice of Swiss cheese in bottom of bowl. Fill with soup & sprinkle generously with Parmesan cheese. Serves 6. MADGE SABA From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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