| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
|
1 |
Servings |
INGREDIENTS
| 4 |
lg |
Onions |
| 2 |
|
Soup spoons butter |
|
|
Salt |
| 3 |
sl |
French bread, toasted for each bowl |
|
|
Grated cheese: parmesan, mozzarella, etc. |
INSTRUCTIONS
(very special) (translated by Lori Siegel)
In butter, halfway cook the onions. Add a little water, let cook, add salt.
Put through a food processor while adding a little water. Toast french
bread slices. Grate the cheese.
Pour liquified onions into individual terra cotta or pyrex bowls, which can
go in the oven. Arrange 3 slices bread per bowl, cover generously with
grated cheese. Put in the oven to melt.
Posted to JEWISH-FOOD digest V96 #105
From: Daniella De Picciotto <daniela@dialdata.com.br>
Date: Tue, 17 Dec 1996 11:51:05 -0200 (EDT)
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”