| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Onions, yellow or white |
| 1 |
|
Stick of butter |
| 4 |
oz |
Gruyere cheese, shredded |
| 1 |
cn |
(10 3/4 oz) Cream of Chicken Soup |
INSTRUCTIONS
Melt butter in large skillet. Slice onions in half and then slice halves
in very thin slices. Saute in melted butter until wilted. Do not let them
brown. Mix undiluted soup and cheese and pour over onions and stir until
cheese is melted. Place in shallow, oblong serving dish with toast points
around the edge. This will serve 4-6 as a side dish.
Posted to EAT-L Digest 5 November 96
Date: Wed, 6 Nov 1996 11:34:49 -0500
From: Helen Jukes <NJukes@AOL.COM>
A Message from our Provider:
“Lust and selfishness do not equal love”