| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soup |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Onions; sliced thin |
| 2 |
tb |
Butter or margarine |
| 4 |
c |
Brown stock or canned beef broth |
| 1 |
ds |
Worcestershire sauce |
| 2 |
|
Hard rolls; sliced, toasted |
|
|
Grated Parmesan cheese |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Cook onions in butter until lightly browned. Add stock & Worcestershire.
Cook 20 minutes. Salt & pepper to taste. Sprinkle toast with cheese; pour
soup into bowls & float toast on top. Place under broiler a few seconds
until cheese is lightly browned. Makes 4-6 servings.
FRAU WALTER (INGE) LEUBBERT
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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