| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Swiss | Soup | 4 | Servings |
INGREDIENTS
| 6 | lg | Onions; sliced |
| 4 | Cloves garlic; minced | |
| 2 | tb | Butter |
| 1/4 | ts | Thyme |
| 5 | c | Beef or chicken broth |
| 1 | c | White wine |
| 1 | c | Parmesan cheese; grated |
| 1 | c | Swiss cheese; shredded |
| Croutons | ||
| Salt and pepper |
INSTRUCTIONS
From: Richardson@pop.com (Richardson) Date: 10 Feb 1996 02:34:53 GMT You literally cannot go wrong with a clay pot...just about everything you toss in there will come out moist and delicious. I prefer the "unglazed" versions, because I think the hold more moisture, but try these two recipes for starters... Soak top and bottom of clay pot in water for 20 minutes, and drain. Place onions and garlic in cooker, along with butter, and bake at 400 degrees for 1 hour, stirring a few times. Add thyme, broth, and wine, and bake for another hour. Season with salt and pepper. Add croutons and cheese, and bake uncovered for ten minutes before serving. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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