| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Crockpot, Soup, Soups, Soups & ste |
6 |
Servings |
INGREDIENTS
| 4 |
|
Yellow onions, thinly sliced |
| 1/4 |
c |
Butter |
| 3 |
c |
Rich beef stock |
| 1 |
c |
Dry white wine |
| 1/4 |
c |
Medium dry sherry |
| 1 |
t |
Worcestershire sauce |
| 1 |
|
Cl Garlic, minced |
| 6 |
|
French bread, buttered |
| 1/4 |
c |
Romano or parmesan cheese |
INSTRUCTIONS
Recipe by: The Crockery Pot Cookbook Using a large frying pan, slowly
saute the onions in butter until limp and glazed. Transfer to crock
pot. Add beef stock, white wine, sherry, Worcestershire and garlic.
Cover. Cook on low (200F) 6 to 8 hours. Place french bread on a baking
sheet. Sprinkle with cheese. Place under preheated broiler until
lightly toasted. To serve, ladle soup into bowl. Float a slice of
toasted french bread on top. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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