| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 6 |
md |
Onions; sliced |
| 1/2 |
ts |
Pepper |
| 1 |
tb |
Flour; (optional) |
| 3 |
cn |
Campbells consomee |
| 3 |
cn |
Water |
| 1 1/2 |
c |
Grated old cheddar; (the older the better) |
| 6 |
sl |
French bread; toasted quite hard, (I put it in the oven for awhile) |
INSTRUCTIONS
Slice the onions and simmer them in the butter over medium heat until
translucent and soft. Do not let them brown.
Add flour and pepper. Stir.
Add consommee and water. Simmer over low heat for 15 minutes, or until
needed.
Pile cheese onto slices of toast and put into the bottom of soup bowl. Pour
hot soup over.
You can substitute soda crackers spread with tangy cheese spread for a less
elegant presentation.
Posted to MM-Recipes Digest V5 #021 by B & H Fleet <edfleet@nbnet.nb.ca> on
Jan 20, 1998
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