Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 quarts | Onions, sliced |
| 1½ cup | Butter |
| 1 teaspoon | Salt |
| ½ teaspoon | Black pepper |
| 1 quart | Milk |
| 1 pint | Half and half |
| 2 cans | Stock, chicken |
Simmer onions in butter 45 minutes. Season to taste. Add milk, cream and chicken broth.
Place toast in bottom of soup bowl. Sprinkle with Parmesan. Pour soup over toast.
Source: _A Taste of Texas_
Posted on GEnie by COOKIE.LADY [MUMSIE], Sat Jul 18, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005, Internet sylvia.steiger@...