| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Crockpot, Soups & sto, French, Family | 6 | Servings |
INGREDIENTS
| 2 | qt | Beef stock |
| 4 | Beef bouillon cubes | |
| 6 | c | Maui onions; thinly sliced |
| 1/2 | Stick butter | |
| 1 | Clove garlic; minced | |
| 1/4 | c | Extra virgin olive oil |
| Salt and pepper; to taste | ||
| 2 | tb | Sugar |
| 2 | tb | Flour |
| 1 | ts | Worcestershire sauce |
| 1/4 | c | Sherry; * |
| 1 | French bread loaf | |
| 6 | sl | Mozzarella cheese |
INSTRUCTIONS
* use GOOD quality sherry; NOT cooking sherry Heat bouillon cubes and beef stock in crockpot on high. Cook onions and garlic in butter and olive oil over low heat in large skillet. Let them cook until the onions are well caramelized. Add salt and pepper to taste. Add sugar and flour. Stir well. Stir in Worcestershire sauce. Add to stock in crockpot continuously whisking until well blended. Cover and cook on low for 6-8 hours. Add sherry during the last half hour of cooking. TO SERVE Place a slice of french bread in each ovenproof soup bowl. Place a slice of mozzarella cheese on the bread. Pour hot soup over the bread. If desired, put ovenproof bowls on large cookie sheet and brown under broiler for a few minutes before serving. Onolicious!!! Me ke aloha, Mary Recipe by: Mary Spero Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on Sep 21, 1997
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