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Buttery onion soup
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| Artist: |
_ |
| Categories: |
Onions, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | COUNTRY WOMAN 01/93 | | 2
| cup | Onions, thinly sliced | | 1/2
| cup | Margarine | | 1/4
| cup | Flour | | 2
| cup | Chicken broth | | 2
| cup | Milk | | 1 3/4
| cup | Mozzarella cheese shreded | | | -(6-8 oz) | | | Salt & pepper, to taste | | | Croutons, optional |
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Procedures:
| 1 | In a large kettle, saute onions in margarine over low heat until tender and transparent, about 20-30 minutes. | | 2 | Blend in flour. | | 3 | Gradually add broth and milk; cook and stir over medium heat until bubbly. | | 4 | Cook and stir for 1 minute more; reduce heat to low. | | 5 | Add mozzarella cheese and stir constantly until melted (do not boil). | | 6 | Season to taste with salt and pepper. | | 7 | Serve with croutons if desired. | | 8 | Yield: 6 servings (about 1 ?qts). | | 9 | A recipe of sharon berthelote of sunburst, montana. |
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