| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Soups | 4 | Servings |
INGREDIENTS
| 1 | lb | Yellow onions |
| 1 | ts | Sugar |
| 2 | tb | Olive oil |
| 5 | c | Beef broth, strained |
| 1/4 | ts | Black pepper |
| 4 | x | French bread slices |
| 6 | oz | Jarlsberg cheese |
INSTRUCTIONS
hinly slice Onions and Cheese. Cut bread into 1 inch slices and oast. In dutch oven, cook Onions and Sugar in hot Oil over medium eat for 15 to 20 minutes or until deep golden brown, stirring fre- uently to prevent burning. Slowly add broth and Pepper; bring to a Oil. Reduce heat, cover, and cook slowly for 20 minutes. Ladle into venproof container or individual ovenproof bowls. Place bread slices n top and add Cheese. Place under brOiler 3 to 4 inches from heat nd cook 3 to 5 minutes until Cheese is hot and bubbly. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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