| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | St. Louis | Jill, Reg2 | 5 | Servings |
INGREDIENTS
| 4 | T | Butter |
| 5 | c | Onions, Thinly Sliced |
| 4 | c | Apple Cider, Brown |
| Preferred | ||
| 4 | c | Beef Or Vegetable Stock |
| Salt And Pepper, To Taste | ||
| Stale Or Toasted Bread | ||
| 1 | lb | Shredded Cheese |
| Combination Best |
INSTRUCTIONS
In a large pot, melt butter and cook onion uncovered, until it turns a golden brown color, about 30 minutes. Add cider and stock, bring to a boil, then simmer for about 30 minutes. Add salt and pepper to taste. Preheat broiler. Ladle soup into ovenproof bowls, leaving a 1/4 to 1/2 inch space at the top. Float a slice of whatever bread yhou are using on top of the soup. Top with cheese and place in broiler just until cheese is bubbly and light browned. Serve with a salad for a terrific meal on a chilly night. Shared by Jill Proehl, REG 2, St. Louis, MO Recipe by: Heidi Johnson, Du Page County FEMALE Posted to recipelu-digest by Jill Proehl <jpxtwo@swbell.net> on Feb 24, 1998
A Message from our Provider:
“Life: your chance to spurn God’s love Eternity: living with the consequences”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 536
Calories From Fat: 310
Total Fat: 35.3g
Cholesterol: 104.3mg
Sodium: 1394.8mg
Potassium: 349.7mg
Carbohydrates: 18.6g
Fiber: 2.7g
Sugar: 7.6g
Protein: 36.7g