| 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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