| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
French |
Cheese/eggs |
1 |
Servings |
INGREDIENTS
| 30 |
g |
Butter |
| 6 |
|
Onions; sliced |
| 6 |
c |
Beef stock |
| 430 |
g |
Can* beef consomme |
| 1 |
|
Pepper to taste |
| 1/2 |
c |
Grated cheese |
| 1 |
|
* nearest equiv. can size |
INSTRUCTIONS
Melt butter in a saucepan, add onions and cook over a medium heat until
tender and lightly browned. Add stock, beef consomme, and pepper. Bring to
boil and simmer for 20 mins. Serve hot, sprinkled with cheese.
"The Australian Heritage Cookbook" "The Australian Way of Cooking" "The
Best Australian Cookbook for Diabetics and the Overweight"
Posted to MM-Recipes Digest V5 #021 by lena36@juno.com (Lena P Mitchell) on
Jan 20, 1998
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