| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
St. Louis |
Jill, Reg2 |
5 |
Servings |
INGREDIENTS
| 4 |
tb |
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
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