| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Soup |
12 |
Servings |
INGREDIENTS
| 4 |
lg |
Onions; thinly sliced |
| 1 |
|
Stick butter; melted |
| 3 |
cn |
(10.75-oz) beef broth |
| 1 |
ts |
Worcestershire sauce |
| 1/8 |
ts |
Pepper |
| 4 |
|
Or |
| 5 |
sl |
French bread; toasted |
|
|
Grated white cheese (ie swiss) |
INSTRUCTIONS
Saute onions in butter in a Dutch oven until tender. Add broth,
Worcestershire and pepper. Bring to a boil, cover and simmer 5 minutes.
Pour into individual dishes. Top with slices of toast. Sprinkle with
cheese. Broil 2 or 3 minutes to brown top.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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