| 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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