| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Soups |
1 |
Servings |
INGREDIENTS
|
|
– G. Granaroli XBRG76A MM:MK VMXV03A |
| 6 |
lg |
Onions sliced thin |
| 3 |
tb |
Butter |
| 2 |
cn |
(13 3/4 oz) beef broth |
| 4 |
c |
Water |
| 2 |
|
Knorr beef cubes |
| 1/4 |
c |
White wine or dry sherry |
|
|
Sliced, toasted french bread |
|
|
Swiss or mozzarella slices |
|
|
Grated cheese |
|
|
Salt and pepper to taste |
INSTRUCTIONS
In a large pot saute the onions in butter until lightly browned. Stir in
all liquids and cubes. Simmer 30 min. covered. Season with salt and pepper.
Preheat broiler. Place soup in individual soup crocks (ovenproof). Top the
soup with a slice of bread, a tbls of grating cheese and slices of
cheese.Place under broiler until melted. Serve hot.
Posted to MM-Recipes Digest V4 #016, by Tonya <imbri@oz.net> on Tue, 14 Jan
1997.
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