| 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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