Yield: 4 Servings
|2 larges||Red onions; sliced|
|3 cups||Chicken stock|
|4||Thick slices French bread|
|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, .