| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Soups |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Peeled onions |
| 4 |
oz |
Butter or margarine |
| 1 1/2 |
ts |
Freshly ground pepper |
| 2 |
tb |
Paprika |
| 1 |
|
Bay leaf |
| 1/4 |
c |
Flour |
| 3 |
qt |
Beef stock |
| 1 |
c |
White wine |
| 2 |
ts |
Salt (optional) |
INSTRUCTIONS
Slice onions 1/8 inch thick. Melt butter, place onions in it and cook
slowly for 1 1/2 hours. Add Beef stock and simmer 2 hours. Salt to taste.
Can color with Kitchen Bouquet. Refrigerate over night. Reheat and serve
with croutons and Swiss Cheese.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“No one has been misunderstood like God”