Onion soup #4

Yield: 4 Servings

Measure Ingredient
6 larges Onions; sliced
4 \N Cloves garlic; minced
2 tablespoons Butter
¼ teaspoon Thyme
5 cups Beef or chicken broth
1 cup White wine
1 cup Parmesan cheese; grated
1 cup Swiss cheese; shredded
\N \N Croutons
\N \N Salt and pepper

From: Richardson@... (Richardson) Date: 10 Feb 1996 02:34:53 GMT

You literally cannot go wrong with a clay pot...just about everything you toss in there will come out moist and delicious. I prefer the "unglazed" versions, because I think the hold more moisture, but try these two recipes for starters...

Soak top and bottom of clay pot in water for 20 minutes, and drain. Place onions and garlic in cooker, along with butter, and bake at 400 degrees for 1 hour, stirring a few times. Add thyme, broth, and wine, and bake for another hour. Season with salt and pepper. Add croutons and cheese, and bake uncovered for ten minutes before serving.


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