Recipe - Belgian Onion Soup

2 lg Red onions; cut or sliced up
6 tablespoon Butter
3 cup Chicken stock
1 Bottle beer
One fourth teaspoon Salt
One fourth teaspoon Pepper
4 Thick slices French bread
Grated Parmesan cheese

In a large saucepan, saute onion in butter until soft. Add chicken stock,
beer, salt and pepper. Cover and simmer about 30 minutes. Adjust
seasonings. Broil bread on one side about 3 inches from heat. Turn,
sprinkle generously with Parmesan cheese, and broil 12 minutes more, until
lightly browned. Pour soup into bowls. Add cheesecovered bread. Makes 4
servings.

Source: Lon Hall's "Cooking With Beer" from CompuServe.

Date: Sun, 23 Jun 1996 20:11:15 GMT

From: Linda Place placel@worldnet.att.net

MCRecipe Digest V1 #126

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.