| 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.
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”