Baked Onion Soup

Servings:

4 Servings

Listed in Categories:

E *****
l/4 c butter 20 oz beef broth, condensed, can l c
white wine OR dry sherry (optional) l ts Worcestershire sauce l/2
ts garlic salt 2 c cheese, Swiss, shredded 4 French bread, (or 6)
3/4 in. -thick, buttered and toasted l/3 c cheese,
Parmesan, grated Saute onions in butter until soft. Mix in beef broth,
wine, if desired, Worcestershire sauce, and garlic sault. Heat through.
Ladle into 4 to 6 oven proof bowls, distributing onions as evenly as
possible. Sprinkle l/2 cup Swiss cheese over soup. Top each serving with l
slice French bread. Sprinkle with remaining l l/2 cups Swiss cheese and
equal amounts Parmesan cheese. Bake in preheated 425 degree oven l0 minutes
or until hot and bubbly. Heat under preheated broiler until cheese is light
brown. Makes 4 to 6 servings.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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---------- Recipe via Meal-Master (tm) v8.05

Title: Baked Onion-Cheese Dip
Categories: Appetizers, Cheese
Yield: 8 Servings

1 c Red onion
1 c Sharp cheddar cheese;
-shredded
1 c Mayonnaise
1 Baguette of French bread;
-sliced 1/2" thick
2 Cloves garlic; chopped
1/4 c Olive oil

Chop onion into small pieces (about 1/2" x 1/4") and mix with mayonnaise
and cheddar cheese. Put in small ovenproof casserole and bake at 350ų until
bubbling. Put chopped garlic in the olive oil. Spread baguette slices on
cookie sheet and brush with garlic and olive oil mixture. Toast in oven
until lightly browned. Top Baguette with the onion-cheese dip. Serve warm.

Suggested Wine: Lakewood Vineyard"s Vignoles

Recipe by: Lakewood Vineyards

Posted to recipelu-digest by Nesb2@aol.com on Feb 22, 1998