Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Red onions; sliced |
| 6 tablespoons | Butter |
| 3 cups | Chicken stock |
| 1 \N | Bottle beer |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 4 \N | Thick slices French bread |
| \N \N | Grated Parmesan cheese |
In a large saucepan, saute onion in butter until soft. Add chicken stock, beer, salt and pepper. Cover and simmer about 30 minutes. Adjust seasonings. Broil bread on one side about 3 inches from heat. Turn, sprinkle generously with Parmesan cheese, and broil 1-2 minutes more, until lightly browned. Pour soup into bowls. Add cheese-covered bread. Makes 4 servings.
Source: Lon Hall's "Cooking With Beer" from CompuServe.
Date: Sun, 23 Jun 1996 20:11:15 GMT From: Linda Place <placel@...>
MC-Recipe Digest V1 #126
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .