| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Clay cooker, Soups |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Onions, diced |
| 2 |
oz |
Butter, melted |
| 2 1/2 |
pt |
Hot beef broth |
| 8 |
oz |
Grated cheese |
| 1/4 |
pt |
White wine |
|
|
Salt, pepper |
| 8 |
|
Slices French bread, 1 inch |
|
|
Thick |
INSTRUCTIONS
Soak lid of cooker. Pour melted butter into the cooker. Add onions and
spices. Cover. Put cooker into cold oven, turn temperature to 425F and
let cook for 30 minutes. Add hot beef broth and wine, place bread slices on
top and sprinkle with grated cheese. Return to oven and bake uncovered for
20 minutes. From Schlemmertopf recipe book. Formatted by Linda Caldwell
Posted to MM-Recipes Digest V4 #103 by "Griff" <wgriffin@ix.netcom.com> on
Apr 13, 1997
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