Yield: 6 servings
|2 cups||Onions; thinly sliced|
|2 cups||Chicken broth|
|1¾ cup||Mozzarella cheese shreded (6-8 oz)|
|Salt & pepper; to taste|
COUNTRY WOMAN 01/93
In a large kettle, saute onions in margarine over low heat until tender and transparent, about 20-30 minutes. Blend in flour.
Gradually add broth and milk; cook and stir over medium heat until bubbly. Cook and stir for 1 minute more; reduce heat to low. Add mozzarella cheese and stir constantly until melted (do not boil).
Season to taste with salt and pepper. Serve with croutons if desired.
Yield: 6 servings (about 1½ qts.) A recipe of Sharon Berthelote of Sunburst, Montana.