Recipe - Buttery Onion Soup

COUNTRY WOMAN 01/93
2 cup Onions; thinly cut or sliced up
One half cup Margarine
One fourth cup Flour
2 cup Chicken broth
2 cup Milk
1 Three fourths cup Mozzarella cheese shreded
(68 oz)
Salt & pepper; to taste
Croutons; optional

In a large kettle, saute onions in margarine over low heat until
tender and transparent, about 2030 minutes. Blend in flour. Gradually add
broth and milk; cook and stir over medium heat until bubbly. Cook and stir
for 1 minute more; reduce heat to low. Add mozzarella cheese and stir
constantly until melted (do not boil). Season to taste with salt and
pepper. Serve with croutons if desired. Yield: 6 servings (about 1 1/2
qts.) A recipe of Sharon Berthelote of Sunburst, Montana.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini