| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Crockpot, Soup, Soups, Soups & ste |
6 |
Servings |
INGREDIENTS
| 4 |
lg |
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 |
ts |
Worcestershire sauce |
| 1 |
|
Cl Garlic; minced |
| 6 |
sl |
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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