| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Soups |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Onion; peeled |
| 1 |
ts |
Olive oil |
| 3/4 |
c |
Sherry, dry |
| 8 |
|
Garlic clove; finely minced |
| 4 |
c |
Chicken stock |
| 4 |
|
Croutons |
|
|
Parmesan; (opt) |
INSTRUCTIONS
Peel onions and slice into thin rings. Heat the oil and onions together
over medium heat in a 2-quart saucepan, stirring frequently. After five
minutes, add the sherry and garlic, and let cook on low heat for 20 to 25
minutes, stirring occasionally. Add the stock and bring to a boil over
high heat. Reduce heat, cover, and let simmer for 10 minutes. Place a
crouton on top of each bowl of soup, sprinkle with Parmesan, and broil
until cheese browns lightly.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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