Belgian onion soup

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, .

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