|9||Large, firm onions|
|½ cup||White dinner wine ((Note: NOT sweet))|
|2 tablespoons||Beef stock base|
|¼ teaspoon||Powdered mushrooms ((Note: We never use this))|
Parmesan cheese ((Note: We use mozzarella or Swiss)) Peel onions; slice into thin rings (should be about 2 quarts). Saute onions in butter in a large heavy soup kettle. When golden but not browned add water, wine, beef stock base and powdered mushrooms.
Cover and simmer for 30 minutes. Turn into 8 small, heavy soup bowls; sprinkle with Parmesan cheese to serve. (If bowls are heavy and you wish to, soup may be run under the broiler to brown cheese a little before serving.)
Makes 8 small servings.
NOTE: We always put a thick slice of French bread on top of soup, then the cheese (mozzarella or Swiss, generously) on top of that, and brown under broiler.
Posted by Karin Brewer. Courtesy of Fred Peters.
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