Yield: 6 Servings
|4 cups||Beef stock|
|1 \N||Bay leaf|
|\N \N||Salt and pepper|
|¼ pounds||Butter or margarine|
|1 \N||Clove garlic; minced|
|2 cups||Thinly sliced onions|
|\N \N||Toast squares|
|\N \N||Shredded cheese|
Combine beef stock, bay leaf, thyme, salt, and pepper, and bring to a boil.
Check flavor, and add more seasoning if desired. Melt butter or margarine in a deep skillet or Dutch oven. Add garlic, and simmer until garlic is browned, then discard garlic. Add onions; cover and simmer over low heat until onions are just soft and transparent. Mix the onions and hot stock.
To serve, place toast squares in bottom of soup bowl, sprinkle with shredded cheese, and pour soup over them. Yield: 6 cups.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .